| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
Employee personal items stored on tray above ready to eat foods in the two door stacked reach in coolers. All personal items must be stored on bottom shelf to prevent contamination. Items were relocated.
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
Hand sink found with food debris in sink, on faucet, and was very slow to drain. Ensure hand sinks are maintained cleaned and only used for hand washing, no food should be dumped or discarded in hand sink.
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Dish machine was not dispensing any sanitizer during inspection, test strip measured 0ppm. The sanitizer bucket was empty and replaced. Sanitizer dispensing at 100ppm after bucket replaced.
Sanitizer basin at 4-compartment sink is not sealing when drain is closed and allowing sanitizer to be constantly draining at steady pace. This does not allow for dishes to be completely submerged and properly sanitizing, have drain repaired.
Deli slicer, and dicer found in prep sink in back prep room where they are being washed after use. All food contact equipment must be washed properly at the 4 compartment sink or dish machine where sanitizing is available.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P
4-702.11 - Before Use After Cleaning: Utensils and Food contact surfaces shall be sanitized before use after cleaning. P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Bags of lettuce and cheese, potato salad, dressings, sliced turkey all missing date markings on containers in reach in refrigeration. All items that are kept for 24 hours or more must have a date marking. Date marks were added to all items, most were opened today.
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
Time log for all foods on serve line was not available during inspection. Previous logs were found, but none of them are dated. Keep log on hand at all times to be updated throughout the day and ensure each sheet is dated.
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Spaghetti cooling in walk in cooler while tightly covered with plastic wrap and stacked closely together on speed rack. Do not cover foods while cooling, and do not stack to allow air flow. Utilize the top shelf for trays of food to cool and wrap after temperatures reach 41F.
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Many roaches seen throughout kitchen during inspection, mostly found around warewashing area and cook line near grill. Pest control needed to set up treatment plan. Contact Kathryn Carlson when a treatment plan has been set and begun.
6-501.111 - Controlling Pests: The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control. Pf |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Crates of milk delivered and stored on the floor in walk in cooler. Install a dunnage rack or other means to keep food items off the floor.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Scoops in dry storage containers must be stored with the handle up and out of the food item to prevent contamination during use.
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Many gaskets are torn and must be replaced.
Repair drain at 4 compartment sink so that all sinks are properly sealed and do not leak.
Walk in freezer is accumulating significant ice build up around the door and from the fan unit. Have unit evaluated and repaired as needed.
Rewrap the pipes along the clean drain board of the dish machine. Wrap pipes in walk in cooler and freezer in PVC jacketing.
Several units of equipment are not in use or no longer working (cold holding, ice machine, warmers).
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
Detail cleaning needed of all equipment (concentration on refrigeration equipment) to remove food debris, mold and residue from collecting inside coolers, gaskets, shelving, fan units, etc. Cleaning needed of handles and exterior doors of equipment. Cleaning needed of prep tables, prep sinks, and dry food storage equipment. Cleaning needed of shelving in walk in coolers, shelving in dry storage spaces, and warewashing equipment.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Detail cleaning needed of walls throughout facility, but heavily around prep areas and sinks. Cleaning needed of ceiling tiles and vents. Cleaning needed of flooring throughout, but heavily under shelving and equipment, and inside walk in coolers and freezer. Damage to flooring throughout, repair/replace damaged tiles, damaged FRP and cove base. Water pooling and creating standing water in center of kitchen floor, floors should be kept clean and dry. Any and all equipment or items that are no longer being used should be removed, or stored elsewhere.
6-101.11 - Surface Characteristics: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. |