| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sliced cheese stored in the 3 door reachin without a proper covering/lid or wrap. CDI lid put on the container at time of inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many plastic storage containers stored on the air drying shelving above the 3 compartment sink with date label stickers. Ensure that all labels are removed after properly washing, rinsing, sanitizing all multi-use utensils in the 3 compartment sink. CDI all stickers removed and rewashed in the 3 compartment sink at time of inspection. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
The consumer advisory on the board does not indicate which foods will be allowed to be served undercooked, for example the burgers. Place an asterisk or other disclosure that the burgers [and other applicable product] can be "Cooked to Order" (which means to any temperature). Tie this statement into the consumer advisory sign at the bottom so that consumers are advised that consuming which foods can increase the danger of foodborne illnesses. At time of inspection correction made to the menu board noting undercooking of hamburgers and menu at the front counter where patrons order removed and addressed the paper menu be corrected when new ones are made. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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 Observed cole slaw made at the start of business with tight fitting lids. Product temperature checked at 68F (1 hr). Addressed correction with PIC on removing lid and putting product in the reachin uncovered and stirring product to ensure that product cools to 41F within the 5 hours left to reach 41F. Handout given on TCS cooling procedures. Product rechecked after 45 minutes had cooled to 44F. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business .Label the fried pork skins that are packaged onsite with the ingredients, including the information from the seasoning spices. There are no major allergens listed on the spice container, but the allergen information must also be included if one of the 9 major allergens are used in the future. Addressed the labeling of the fried pork skins to be incompliance with food code.
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed many squeeze bottles (bbq, water) and dry storage bin (brown sugar) not labeled with the product name. CDI product labeled at time of inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (Pf)
6-202.13 Insect Control Devices, Design and Installation (C)
6-202.13 Properly locate mechanical insect control devices.
6-202.15 Outer Openings, Protected (C) Many flies were noted in the main building, the enclosed porch and the smoke room. Find effective methods to prevent and eliminate pests. Make sure screens are intact, for example on the door to the smoke house and windows between the kitchen and porch. If the air unit over the door between the porch and the kitchen is an fan to prevent pests, it appears to need to be adjusted to blow the flies away from the door.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Ensure that the self-closing apparatus on the doors are working properly to close all doors to prevent flies from entering. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed Store in-use utensils properly. Cups without handles were observed in the sugar, flour and breader bins. CDI cups removed and PIC stated will provide cups/scoops with handles. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair the broken ice machine, it is essential for the volume of food cooled onsite. Keep equipment in good repair. Facility buys bag ice to fill the ice machine. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Observed the chlorine sanitizing test strips expired from 2024. Ensure that all sanitizers used in the facility (quat/chlorine) has strips to accurately test the santizer used in the facility. PIC ordered some at time of inspection and a few test strips given to test chlorine . Facility used quat in the 3 compartment sink and can use the quat to sanitize food contact surfaces. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Heavy grease and debris noted on fryer and fryer baskets. Deep clean the gaskets, doors, door handles and bottom to all reach in coolers/freezers. Deep clean all hand sinks to remove grease build-up. Keep these items clean. Detail clean the back porch area to include the cabinets, sinks, hand sinks etc.. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Observed the grease bin open and dripping onto the ground. Maintain recyclables so they are not a pest harborage or feeding opportunity. Place on non-absorbent surface.
5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material.
5-501.12 If used, an outdoor enclosure for refuse, recyclables, and returables shall be constructed of durable and cleanable materials.
5-501.15 Outside Receptacles (C) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Detail clean the floors, walls in the outside smoker area.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed outside ref/freezer not operational. Remove unwanted equipment to prevent harborage of pests.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed the faucet on the outside hand sink broken and not in good repair. |