| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Ready-to-eat ground turkey and ready-to-eat cut melons on bottom shelf stored underneath unwashed produce. Food shall be protected from cross contamination by separating fruits and vegetables, before they are washed from ready-to-eat food. CDI: Items moved to separate reach in cooler. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine with buildup on shield and soda nozzles with buildup on dining room side. PIC stated ice machine is cleaned once every two months and soda nozzles each week. Equipment such as ice machines and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. REPEAT. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Grilled chicken sandwich at grill station was 125 F. Time/ temperature control for safety food shall be maintained at 135 F or above. CDI: Grilled chicken reheated to 178 F. REPEAT, but improved since last inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) Written procedure was provided by Person in Charge (PIC), but temperature log was missing some items held on TPHC and discard date and times. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall have an initial temperature of 41 F or less when removed from cold holding temperature control; The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. CDI: REHS education; missing item added to temperature log and time of discard written on temperature logs. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf) In the salad cooler by grilltop, asian coleslaw was 45 F, tofu was 45 F, and beef was 45 F at 10:52 and did not change by 11:30 am. PIC stated items had just been prepared and placed directly into unit. Tomatoes, ham, and turkey in the back reach in cooler near U-shaped prep table were 52 F at 11:00 am and did not change by 11:45 am. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (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. Review cooling procedures and methods with staff. Staff must monitor the cooling process from start to finish with temperatures being checked with thermometers to validate that foods have cooled correctly during time parameters and prior to placing on service lines. CDI: Asian coleslaw, tofu, and beef were placed on ice baths and cooled to 41 F by 11:57 am. Tomatoes, turkey, and ham moved to walk in freezer and turkey & ham transferred to metal pans to aid with heat transfer; tomatoes cooled to 38 F by 11:59 am and turkey and ham cooled to 41 F by 12:10 pm. REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Several metal dishes on back clean dish rack were stacked wet. Clean equipment and utensils shall be and shall be stored in a self-draining position that allows air drying. REPEAT. |
|
47
|
0.50
|
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) Replace gaskets on grill two door low boy cooler, and gasket around warmer holding mixed veggies, rice and chicken. Repair leak on back prep reach in cooler where standing water is present. Repair hole in wall in walk in cooler where rust is present. Replace rusted escutcheon plate in mens bathroom behind toilet. Equipment shall be kept in good repair. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Maintain a plumbing system in good repair. (C) Leak present on handle of toilet in womens restroom. A plumbing system shall be maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Continue to repair cove base damage in storage room near warewashing area. Floor is beginning to wear down in warewashing area and needs to be smooth and easily cleanable. Recaulk sink in mens restroom to wall and recaulk cracks on sink to where it is smooth. Physical facilities shall be maintained in good repair. REPEAT.
6-501.12 Cleaning, Frequency and Restrictions (C) Floor cleaning needed in dry storage room and area underneath shelving leading to dry storage. Floor cleaning needed in soda dry storage room. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C) Light in inventory walk in cooler is missing light shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. |