| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P); Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Observed container of spaghetti that was cooked and cooled yesterday that was 45F. CDI- Spaghetti was voluntarily disposed of. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Maintain TCS foods in cold holding at 41F or less. Observed several items in make table across from cook line to be above 41F. CDI- ItLids we’re closed and thermostat was turned down. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed foods in make tables that were not date marked. CDI- Dares was provided during inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods (Pf); Observed containers of food that were cooling that were not loosely covered. Loosely cover cooling foods to prevent drip contamination. CDI- COver was provided during inspection. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf); Observed beef and other wrapped meat that appeared to be thawing at room temperature. TO properly thaw foods, either leave under running water, leave in refrigeration, or microwave as part of a continuous cooking process. CDI- Foods were placed in walk in |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Relabel all white storage containers. Labels have worn off. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C); Back door was open during inspection. Keep back door closed when not in use. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Store all foods at least 6 inches off of the floor. Observed bulk containers of sugar and flour stored directly on the floor. Repeat. |
|
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 knife stored in the gap between handwash sink and the wall. Do not store knife in gaps between handsink and wall. |
|
47
|
0.50
|
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);Replace handles on hot hold unit in front. Replace torn refrigeration gaskets in front. Repeat. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Toilet Room Receptacle, Covered (C) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed no trash cans in the stalls of the women’s restroom. Trash cans need to be placed in the individual stalls. Repeat |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C); Observed grease container door open during inspection. Keep all grease containers covered. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C). There are areas of the floor that are in poor repair. Continue to try and make floors smooth and easily cleanable. Repeat.
6-501.16 Drying Mops (C) Observed mop being stored with the mop head above the mop handle. Store drying mops with the mop head down below the mop handle. |