| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.20 (C) Observed hand sink without a trashcan. A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle. Provide a trashcan at hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11A (P) Observed a box of raw burgers stored on same shelf with ready to eat foods (cooked sausage; ham, egg & cheese biscuits, pepperoni) in reach-in. Food shall be protected from cross contamination by storing raw foods separate and away from ready to eat foods and organizing according to final cook temperatures. CDI: Raw burgers were relocated to another cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 (P) Observed chlorine sanitizer in dish machine registering at 0 ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall be maintained at proper concentrations when being used to sanitize. CDI: Establishment does not have any chlorine sanitizer for dish machine onsite; therefore, they are required to wash, rinse and sanitize dishes in 3-compartment sink until sanitizer for dish machine arrives.
4-602.11E,4 (C) Observed soda nozzles maintained with dried brown debris. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda nozzles. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14A (P) Observed ham, egg and cheese biscuits cooling at improper rate in reach-in. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. CDI: PIC voluntarily discarded biscuits. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16A,2 (P) Observed slaw and sauerkraut in ice bath and sour cream, queso, sliced cheese, ham, slaw, pork, cooked burgers and chili in reach-in with temperatures >41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: PIC voluntarily discarded all TCS items in the reach-in. CDI: PIC voluntarily discarded all items inside reach-in and slaw/sauerkraut in ice bath were relocated to a cooler since out ~ 1.5 hours. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17(Pf) Observed cooked pork without date marking. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: PIC date marked both items with dates opened. CDI: PIC voluntarily discarded pork. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (Pf) Observed ham, egg and cheese biscuits and chicken salad tightly covered and cooling inside reach-in. 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: PIC voluntarily discarded biscuits and relocated chicken salad to another cooler with lid removed. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 (C) Observed a live roach on floor near water heater and live insects inside boxes of quaternary ammonia test strips. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
6-202.15 (C) Observed gaps at bottom and right side of back door. FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Properly seal back door to prevent the entry of pests and/or rodents. Repeat violation. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 (C) Observed food employee without a hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Provide hair restraints for food employees. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11A (C) Observed left door of reach-in with a torn gasket, reach-in not maintaining TCS foods at 41F or below and floor drain without a cover. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Replace torn gasket and floor drain cover. Repair/replace reach-in. Do not store TCS foods inside reach-in until repaired or replaced. Repeat violations - torn gasket and drain cover.
4-205.10 (C) Observed establishment using a domestic crockpot and chest freezer. Food equipment shall be used in accordance with the manufacturer's intended used and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Provide commercial equipment. Email specification sheet to EH for approval prior to purchasing. Repeat violation - crockpot. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11C (C) Observed microwave maintained with debris. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean microwave. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15B (C) Observed faucet of service sink leaking. A plumbing system shall be maintained in good repair. Repair leaking faucet. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 (C) Observed both dumpsters without drain plugs. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact waste management to have drain plugs replaced. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 (C) Observed ceiling tiles in kitchen and front serving area made of absorbent material. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Replace ceiling tiles with nonabsorbent, smooth and easy to clean tiles.
6-501.11 (C) Observed several walls in kitchen maintained with holes, hole in ceiling at service sink, ceiling tiles maintained torn and with water damage, broken floor tiles, grout missing in floor tiles behind ice machine and missing ceiling tiles. Physical facilities shall be maintained in a good state of repair. Repair walls, floors and ceiling. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11C (C) Observed hood light bulb burned out and lighting at stovetop, fryer and griddle <50 food candles. The light intensity shall be at least 50 foot candles at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Replace damaged light bulbs as necessary by the food preparation area where lighting shall be maintained at 50-foot candles. |