| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 - Raw pre-packaged meats above cooked and ready-to-eat foods that are packaged at establishment (chili, ham). Raw pig in blue plastic hung above raw potatoes and raw produce in outside walk-in - VR Visit required in 3 days (Saturday). Food storage in refrigerators and freezers shall be such that all raw meats and eggs are stored below and adequately separated from cooked and ready-to eat foods.
Raw hamburger being patted on same table and in very close proximity to open containers of chopped slaw for cabbage - VR Visit Required in 3-days (Saturday). These two processes shall be done separately - either in same place with slaw process before raw hamburger process OR at different locations.
One piece of raw, link sausage stored in same pan as smoked sausage in top of lift-top refrigerator - CDI: raw, link removed from pan and put with other raw, link sausage, and smoked sausage from same pan discarded. Open package of raw ribeyes stored on top of wrapped package of deli ham - CDI: rearranged so that ribeyes are below and adequately separated from ham. Raw meats shall be kept separated from cooked and ready-to-eat foods. All raw meats and eggs shall be stored below and adequately separated from cooked and ready-to-eat foods. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 - Few utensils in pan on same counter as cash register have not been cleaned thoroughly - CDI: soiled utensils moved to drainboard of 3-compartment sink to be washed, rinsed, and sanitized again. Food contact surfaces shall be clean to sight and touch. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Smoked sausage in shallow pan in top of lift-top refrigerator that is piled high is 48f - CDI: moved to deeper pan to chill back down to 41f or below. Sold quickly. Cold foods shall be kept at 41f or below. Use deeper pans instead of shallow pans and do not stack above fill line. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 - Sliced ham from Piggly Wiggly, securely packaged bbq in pint containers, and chili (?) in s/s pan covered in plastic wrap are not date marked. Even though freezing stops the clock on date marking, ready-to-eat foods shall be dated prior to being put in freezer. Beef tips in gravy in 1-door glass door refrigerator is not date marked - CDI: immediately discarded. Two open half-gallons of milk are not date marked. Milk shall be dated marked and used within 7 days of opening. When date marking, Day 1 is the date the food was opened/cooked. VR Visit Required within 10 days from today.
3-501.18 - Pan of green beans is dated for 8 days instead of 7 - CDI: immediately discarded. Foods shall be kept for no more than 7 days. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 - When EHS asked owner if hamburgers will be served undercooked upon request, he said rarely, but sometimes. If burgers are served and have not been cooked to 155f or above, a correctly worded Consumer Advisory shall be provided. Existing Consumer Advisory only lists eggs. EHS will email correctly worded Consumer Advisory to include hamburgers ASAP. VR Visit Required within 10 days. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 - Cabbage chopped and some slaw mixed this morning around 9:45 is put in refrigerators. Two pans of mixed slaw put in top of lift-top by window and piled high in pan is: 54f at 10:00, 55-57f at 10:37, and 57-58f at 11:13 - one of the pans is almost empty after being dipped out of for service and the slaw left is in pan is 46f b/c at bottom of pan that is getting more air from refrigerator. Unsure if this would have cooled down to 41f within 4 hours b/c it was all sold before EHS had a chance to measure temps again. Larger round pan of mixed slaw in bottom of this same refrigerator is 54-56f. This is approximately the same temperature of the chopped slaw that was measured at 10:00'ish, but is sold quickly. VR Visit Required - 10 days. Find a way to cool slaw down to 41f or below prior to being served and within 4 hours. You can do any of the following or a mixture of the following methods: spread in thin layers and refrigerate, spread in thin layers and put in freezer, ice paddle, etc. Or, you can use Time As a Public Health Control (TPHC) for slaw. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Food handler wears bracelets and rings with and under gloves. Each food handler may wear only a plain band similar to a wedding band on arms and hands.
2-402.11 - Hair restraint on worker with long hair is not effective. Hair shall be tucked up under hat or under hair net or other effective restraint. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Several wet wiping cloths stored in sanitizer compartment of sink in solution of water, dish detergent, and bleach. Wet wiping cloths shall be stored in a solution of approved sanitizer (bleach and water) when not in use. Remember that approved sanitizer does not include soap/detergent. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - Handle of scoop for sugar is not up, out of sugar. Handle for scoops in dry ingredients shall be stored up, out of product. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Gasket on 1-door reach-in is damaged and creates gap when door is closed. Refrigerator will likely be much colder if this is repaired. Some shelving rusty. Counter damage in bread area up front. Area behind handwash sink is damaged and hard to clean. Entrance to walk-in refrigerator is damaged and hard to clean. Faucet for handwash sink in pit is rusty. All nonfood contact surfaces shall be in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Some shelving is soiled. Equipment has some build-up of soil and grease. Ice cream freezer has build-up around lid area (and a foul odor in this area). Bottom of 2-door, glass-door refrigerator is soiled. Handles for sugar bin are soiled. Metal cart with wooden top up front is soiled. Sink faucet in pit is soiled. Nonfood contact surfaces shall be cleaned as frequently as needed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Damage on floors, walls, ceilings especially in pit. Some in kitchen. Damaged (curling) floor in walk-in.
6-501.12 - Soiled floors, walls, and ceilings in pit and in kitchen. Floors, walls, ceilings shall be cleaned as frequently as needed.
6-501.114 - Several miscellaneous items on the premises out back that appear to be unused. Remove these items as soon as possible. |