| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Employee beverage observed don steam table at beginning of inspection. CDI - Relocated. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf *Observed one dented can. CDI - PIC voluntarily discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P *Observed employee come in from outside of kitchen with gloves, changed task to work with food without changing gloves or washing prior to begin working with food contact surfaces. CDI - Employee immediately corrected and educated on proper hand hygiene and changing gloves. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. * Observed some metal containers stored on shelving with sticker residue and food debris. CDI items moved to be properly rewashed and sanitized.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. * Continue to work on detail cleaning cookers out back that have build up. Ensure cooking surface at least every 24 hrs.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P. *Observed food employee check food without properly cleaning and sanitizing. CDI _ Corrected during inspection.
4-501.114 Maintain chemical sanitizer at correct concentrations when being used to sanitize. 50PPM to 200PPM for Chlorine, 200PPM to 400PPM for Quaternary Ammonia ( or Per Manufacturer's Instructions) -P *Sanitizer bottle on shelf at front line reading 0 ppm quat; CDI - Remade from 3 comp sink dispenser to correct concentration 200ppm quat. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P *Observed items reheating on hot line steam wells that had been for about 1.5 hrs where several were not going to reach 165F within two hours. CDI - Items were moved to stove to reheat quickly before placing back on the hot line. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P *Observed brunswick stew in walk in not dated from Saturday (3/7) CDI - PIC dated accordingly. Note: Overall improvement from previous inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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. -Pf *Observed noodles cooked for prepping mac & cheese and roast being wrapped prior to being placed in walk in for cooling. CDI - Removed plastic wrap to allow for proper cooling to be achieved. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed containers of flour, etc. at front cook line not labeled. CDI - PIC relabeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food product without an effective beard guard. *Employee put on the beard guard at the time of inspection.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Food employee with bracelet. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. *Observed handles of scoops in dry goods. CDI- PIC removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Invert bowls at hot line to ensure protected until used.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. & 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed some containers that had been stacked wet. Note: Overall improvement from previous inspection. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed household oven and crockpot in bakery area. Air fryer observed in kitchen; PIC indicated for baking cookies. Ensure that all equipment used for TCS foods are NSF/ANSI certified.
4-501.11 Maintain equipment in good repair. *Observed many of the shelving in the walkin/cooler/freezer/kitchen that are rusted and not in good repair. Torn gasket on the left side of the tall 3 door reach cooler and one of the walk in cooler, and gaskets melted/poor repair on red hot box. Rusted lid used for cooking on flat top, severely cracked plastic dish, and tongs in poor repair.(these items were voluntarily discarded during inspection)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. *Cutting surfaces of plastic and wooden cutting boards need to be smoothed to allow easy cleaning. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed grease buildup on equipment throughout - fryers. Detail clean the bottoms of reachin ref. units, outsides, handles of equipment, and gaskets throughout. Remove the buildup on sides of equipment, prep tables, and shelving throughout establishment. Detail clean bins holding dry goods at front line. Note: Facility had had some improvements but still has several areas that need addressing. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) *Observed items stored outside by the grills. Clean and remove unnecessary items in and outside of establishment. Remove/clean outside premises to prevent rodent harborage. General areas outside to remove trash, and other non essential debris.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed some areas where FRP is coming away from wall/corners (near walk in cooler, hand sink, etc.) Floors, walls, ceilings shall be smooth, nonabsorbent, and easily cleanable. - Floors are worn and not smooth / easily cleanable. Floor in walk in cooler #2; has water/dirt coming up from small hole. Cracked floor tiles in bakery area. Floor in area behind/beside ice machine needs to be repaired; large hole/gap observed. Some ceiling tiles missing in storage room or with water damage. Rust on ceiling tiles and vents. Caulk hand sink to wall next to 3 comp sink.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed splash on walls, floors, baseboards, behind equipment. Remove the grease buildup on floors, walls, and baseboards. Remove the dust buildup on vents throughout the facility. Detail clean floors in storage area. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 The light intensity shall be at least 10 foot candles in walk-in units and dry storage areas; 20 foot candles inside reach-in units, handwashing and warewashing areas, equipment storage, toilet rooms, and self-service areas; and 50 foot candles at surfaces where food prep occurs. *Light under hood was replaced however still only 16-23 foot candles and need to increase lighting in walk in coolers to minimum 10 foot candles; observed 4-5 foot candles (increase however need min 10 foot candles).
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed umbrella on can rack and hat on prep table. |