| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed open drinks stored above the handsink upon my entry. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. The employee beverages were moved to a proper location to correct the violation. 0 pts |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- REPEAT: Observed one container of raw salmon patty mix stored above ready-to-eat foods in the reach in cooler. Ground beef packages and raw tenderloin over hot dogs and ham/bologna in the line reach-in cooler. Arrange each type of food in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. The raw salmon mix, tenderloin and beef were relocated to correct the violation. |
|
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 -- Thermometer and several large utensils stored with food debris on surface in a dirty container. Equipment food contact surfaces and utensils shall be clean to sight and touch. The equipment was cleaned and sanitized in place and attachments sent to the dish area to correct the violation.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C -- Observed mold growth inside the ice machine and on the shield inside the bin. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed small container of noodles left after prep below 135°F for less than 2 hours. Store TCS foods at 135°F or above when hot holding. The noodles were placed inside the reach-in cooler to cool down properly for correction. Improvement in this area. 0 pts |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed slaw, chicken salad, macaroni salad, pintos, chicken dumplings, slaw, ground steak, hot dogs, ham, bologna, deviled eggs, and house made ranch in the reach-in coolers without a date mark. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation was known, the foods were date marked to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed macaroni salad covered tightly, cooling in the reach-in cooler. Once the food drops below 135 F a cooling method must be used to ensure the parameters are met; Approved methods include: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. The lid was removed and placed on the top shelf to correct the violation. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C -- Observed large flour that was not labeled. Spice shakers not labeled and sugar in the waitress station. Except for containers holding food that can be easily recognized such as dry pasta or rice, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed boxes of baking potatoes and canned vegtables on the floor in the kitchen. Store food at least 6 inches above the floor. PIC states they will be stocked from the recent delivery after the lunch rush. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloths stored in a quat sanitizer solution at 100 ppm. Wet wiping cloths shall be stored in a container of approved sanitizer (150-400 ppm) between uses. The violation was corrected by remaking the solution to 200 ppm. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed single-service utensils stored on the floor throughout. Single-service and single-use utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; and shall be kept in the original protective package or stored by using other means that provide protection from contamination until used. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed split gasket on the two door reach-in cooler. Water puddling in the line reach-in unit. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.15 Warewashing Machines, Manufacturers' Operating Instructions - C -- The dish machine sani cycle did not reach the temperature specified on the data plate, however, both EHS dish plate and operator's high temp thermometer showed 184 F during sani cycle. Tape on the handle to keep door closed during a cycle. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Have the machine thermometer and door repaired. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Filters in the prep kitchen and over the grill need to be cleaned. Clean bottom of the reach-in freezer. Clean the black fan in the kitchen blowing on the clean dish rack. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C -- Observed an accumulation of boxes and debris around the grease and dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean and remove items. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C --Continue replacing ceiling tiles and floor tiles throughout where needed. Chipped tile in front of reach-in coolers, tile/floor repair needed in waitress station where cooler was removed. Re-attach the base molding to the wall under the prep area hand sink. Repair wall in the men's bathroom and baseboard tile/tiles in the both restrooms. Repair the wall in the men's restroom that is damaged beside the toilet. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors and walls under/behind equipment on make line. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C -- Replace the bulb in the dry storage room and add additional lighting. Provide 10 foot candles measured 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Replace the bulb. |