| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee had a plate of their personal cooked food stored in meat room. Employee drinks were stored on prep surfaces, counters in kitchen and meat room, and vegetable prep area. Prepared food on plate was removed from meat room, drinks were removed from work surfaces and taken to a designated area for employee drink storage. CDI
An employee shall eat, drink and store employee drinks only in designated areas where they are not contaminating exposed food, clean equipment, utensils, linens, single service articles and other items needing protection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw sausage over cooked potatoes in cooler. Raw chicken on speed rack stored in close proximity to boxes of cabbage and uncovered baked potatoes in cooler. Uncovered cut pineapple stored next to and with a loosely covered pan of raw meat in 2 door cooler. Uncovered box of shrimp in reach in freezer. Foods were covered to provide overhead protection. Raw meats were moved away from ready to eat food and cooked foods.
3-304.15 (A) Gloves, Use Limitation (P) Employee preparing raw meat and cooked foods was wearing two pairs of gloves, one pair removed after touching, handling raw meat. The other pair of gloves was left on and employee touched face and clothing and did not remove gloves prior to preparing cooked foods and touching clean utensils. Discussed proper glove use with manager and she discussed removing gloves with employee. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Multiple utensils including plastic and metal pans stored as clean still had food residues present. Meat grinder parts stored as clean still had residues present. Bins of clean utensils had dried residue on utensils. Bins of utensils were taken to dish room for cleaning. Meat grinder was washed, rinsed and sanitized. Microbial growth on interior vat walls of produce prep sink. Sink was washed, rinsed and sanitized during inspection. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cooked baked potatoes were holding at 121, 124F in hot holding drawer. Potatoes were discarded. Cooked green peppers, onions and mushrooms were holding at 79F-78, 82F. All were discarded. Spaghetti sauce sitting on griddle top and stove top, which were both off. Foods were discarded. Hold at 135F or greater. |
|
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) Multiple pans of cooked baked potatoes in cooler were not datemarked. Pasta noodles were incorrectly datemarked with wrong date. Cooked meat loaf was not datemarked.
PIC could not determine when foods were cooked. Potatoes and meat loaf were discarded.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control (P) (Pf) PIC stated all foods were on time as a public health control. Foods were not marked for time on board at on set of inspection. PIC could not provide written procedures for TPHC. TPHC template form was given to PIC and requirements for holding under time control were discussed with all management on duty. Verification required in 10 days to verify compliance with Rule. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Consumer advisory is not complete. Provide an asterisk on the animal-derived foods on the menu. Provide the asterisk on the menu board for the meats that are allowed cooked to order. VR in 10 days for compliance verification. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Pasta salad was cooling in a deep plastic, lidded container in cooler. PIC portioned out half of pasta salad in another container to help aid in the cooling parameters. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Swai was thawing in prep sink without water completely contacting fish. Fish must be completely submerged under running water, with sufficient water velocity to agitate and float off loose particles in an overflow. Fish was removed from sink and placed in cooler to fish the thawing process. CDI |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Multiple food handlers were wearing watches and bracelets while preparing foods. Employees removed jewelry during inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths stored on counters, prep tables, and meat room that were not properly stored in a bucket of properly mixed sanitizer. Wiping cloths removed and placed in bin for washing. Sanitizer buckets were re-made to a proper sanitizer strength. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Ice scoops stored in dirty bins and in stagnant water. Serving spoon was stored in stagnant water. |
|
47
|
0
|
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) Damage to cabinetry, rusty shelving where utensils are stored, rusty/chipping paint on shelving in reach in refrigerator. Many broken plastic lids and bins found in kitchen. Rusty cart in kitchen. Ice machine damaged on corners and corrosion present. Cold holding mechanical refrigeration holding raw meat is damaged. Breaks in metal housing and exterior components damaged. Damaged interior finishes on doors of raw meat cooler. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Residue, food debris, grease on exterior surfaces of equipment, shelving, reach in coolers and freezers. Dust present on vent covers in coolers. Residue inside Cambros. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Residue, trash present under and behind equipment. Mildew present under dish machine, on walls, and floors. Splatter and residue on walls in prep areas and dish washing room. Ceiling tiles and walls have dust and residue present.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Patched areas at grill area are chipping and peeling. Ceiling tiles in dry storage area are damaged. |