| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). Observed prep sink with residue and debris on it. Clean prep sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) -Sausage links and patties inside hot holding display case were below 135F. PIC believes knobs had been turned down too low. Foods will be voluntary discarded at 10AM due to they have been in there since 6AM. Unit was turned up and PIC was asked to keep a check on temperature until follow up visit. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Slaw, tomatoes, cheese, and ham in prep unit over 41F. PIC going to use 6 hour TPHC and discarding TCS foods at the end of 6 hours shifts until unit can be repaired/replaced. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed hot dogs and cooked hamburgers in low boy with no date marks. PIC finished using hot dogs and date labeled hamburgers. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf). Observed raw shelled eggs at room temperature with no time mark on them. Staff are doing a TPHC of 6 hrs. for raw shelled eggs. Had PIC to finish filling out TPHC paper work and explain how to use TPHC. Staff place labeled on container of eggs. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf). Observed ham being thawed in sanitizer compartment of dishwashing sink just sitting in standing water in a pan. Educated PIC to use running water that is 70F or less that completely submerges food or refrigeration that is 41F and below and gave thawing handout. Do not thaw foods in dishwashing sink. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Observed sugar with no label. All foods that are out of their original container and are not easily recognizable are to be labeled with their name. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C). Observed back door with crack between bottom of door and door frame; seal outside doors better with weather-stripping to prevent pest from entering through cracks.
6-202.13 Insect Control Devices, Design and Installation (C). Observed fly fan over door not working. Fix fly fan so that it works. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Boxes of chips and peanuts that are stored on floor in dry storage area. Keep all foods up off floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed a cup in sugar that had no handle; always use a scoop with handle for dry foods and store with the scoop extended out of the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Observed utensils on clean side of dishwashing sink stored with handles down in the container with the food contact surface of them sticking out. Invert the utensils. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed prep sink with screws that are not easily to clean. Replace with round head screws that are easily to clean or replace with a prep sink that is in good repair and is NSF. Flip top prep unit not cold holding foods at least 41F or below. Have maintenance come look at unit. Check unit for repair. Hot holding display cabinet not hot holding foods at least 135F or above. Turn hot holding display cabinet up. Food Processor has a broken piece to it. Replace with a NSF food processor. Observed hand sink faucet in bad repair at cold water handle. Replace hand sink faucet.
4-205.10 Food Equipment, Certification and Classification (C) Food processor not NSF approved. Have a NSF food processor. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Cleaning needed inside some refrigeration units, freezer units, and inside storage cabinets under counter and in self-service counter area. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Toilet Room Receptacle, Covered (C) - No covered trashcan in customer restrooms. Obtain covered trashcans for restroom as restroom are unisex restrooms. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C). Observed no trash can at hand sink in employees bathroom. Have a trash can at all hand sinks. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C). Observed broken, cracked, and missing floor tiles, missing shoe molding in storage area and/or kitchen, walls in prep room with holes/bad repair. Repair floors and walls.
6-201.16 Wall and Ceiling Coverings and Coatings (C). Observed ceiling and wall in prep room ceiling not smooth and easily to clean and has exposed wood paneling. Fix ceiling and wall to be smooth and easily to clean. Observed part of ceiling over prep area at bar and down to hot holding unit not nonabsorbent and easily to clean. Replace ceiling tiles. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C). Observed lighting not at least 50fc in areas of food prep and cooking surfaces, increase amount of lighting in above areas to 50fc on prep areas and cook line. |