| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 When to Wash (P) - REPEAT
Staff members swithcing tasks, changing gloves, touching phones, and not washing hands. Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI- Staff member instructed to wash hands. Full points taken because education was provided during last inspection about proper handwashing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- REPEAT
Cleaning needed of amber pans-greasy and food buildup. Stainless steel pans also covered in food debris.. CDI-taken to dish sink for rewashing. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - REPEAT
Walk-in Cooler ambient temperature above 52 degrees. Blue Cheese at 48F, Raw Beef at 50F, Cooked Chicken at 47F, Sliced Tomatoes at 50F. CDI- All items found to be out of temperature compliance were voluntarily discarded. Full points taken due to quantity of food required to be removed. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) -
Items that had exceeded their use by dates scattered throughout facility. Sliced tomato from 1/22/2024, Lettuce from 1/23/2024. Item inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17 must be discarded properly. CDI - All items discarded during inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 Time as a Public Health Control (Pf)- REPEAT
No written procedures could be shown to REHS for foods being held on time such as lettuce and tomato and cheese. (A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.
Verification performed in the past to bring into compliance, but paperwork has since been lost by facility. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) -
Salads placed into cooler after prep were placed in tightly sealed plastic containers. 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. - CDI - Salad containers were vented to cool properly during inspection |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C)- REPEAT
Salads cooling in lowboy at front line. Lowboy refrigeration units are not designed to cool foods only to hold them. Drink crates being used to store food. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)- REPEAT
General cleaning needed of hot holding equipment and cooking equipment. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 Backflow Prevention, Air Gap (P) -
No air gap present in mop sink area. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. CDI - PIC lifted hose and created air gap during inspection. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)- REPEAT
Employee cell phone on prep table and in hand during inspection. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. |