| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11(A); Core - Observed employee beverage with no lid stored above clean disposable plastic wrap. Employee beverages shall be kept covered and employees shall eat and drink only in designated areas where the contamination of food, clean equipment and utensils cannot result. Instruct employees to keep lids on personal beverages and store beverages below and away from food and clean equipment/utensils. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B); Priority Foundation - One handsink had a bucket stored in the sink basin. A handwashing sink may not be used for purposes other than handwashing. CDI by removing bucket from sink basin.
6-301.12; Priority Foundation - No paper towels were available at one kitchen handsink. Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks. CDI by replacing paper towels. NOTE: Ensure all paper towel dispensers are working properly to dispense towels as needed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(2); Priority - In walk-in cooler, some trays with raw meats were stored above pans of cooked food on speed rack in one walk-in cooler. Foods shall be stored according to final cook temperatures and to prevent cross-contamination. CDI by properly storing foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112; Priority Foundation - High temperature dish machine only reaching up to 148 F at the rack while in active use, and rinse temperature on machine's thermometer did not exceed 150F (must read at least 180F during final sanitizing rinse). In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than 82C (180F), and at least 160F at the dishes (4-703.11). CDI by directing PIC to use 3-comp sink for quaternary ammonium chemical sanitizing until dish machine can be repaired. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A); Priority - Alfredo sauce dated 8/31 was at 43F in upright refrigerator (prepared/cooled from the day before). Other food in this refrigerator was at 38F. TCS* foods shall be cooled from be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI by voluntarily discarding alfredo sauce. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1); Priority - Several hot TCS* foods were holding below 135F (see temperature chart). After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout the entire product. CDI by reheating foods at incorrect temperatures. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart). Unless actively preparing, properly cooling or using time as a public health control (TPHC), cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11; Priority Foundation - A few wiping sanitizer buckets were not labeled as "sanitizer". Working containers of cleaners and sanitizers shall be labeled with the names of the products inside them. CDI by labeling sanitizer buckets. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15; Priority Foundation - Alfredo sauce was cooling in covered container with 6+ inch food depth, and interior bottom of lid had large condensation build-up. Foods such as ham were cooling on speed rack that was covered with plastic bag on it and condensation accumulated on bag interior. TCS* foods shall be cooled using any of the following cooling methods:(1) Placing the food in shallow pans with 2-4 inch foo depth; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling such as ice paddles, freezer, etc.; (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; (7) Arranging in equipment to provide maximum heat transfer through the container walls; and/or (8) Loosely covering or completely uncovering cooling food if there's no overhead contamination. CDI by changing cooling methods for faster cooling or voluntarily discarding food (alfredo sauce).
4-301.11; Priority Foundation - Walk-in cooler 2 was not consistently maintaining TCS* foods at 41F or less. Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain required food temperatures properly. Maintain air temperature of this unit at 41F or less. Not corrected during inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12; Core - In walk-in cooler 2, some boxes of food were stored under dripping evaporator/lines and condensation drips. Food shall not be stored under leaking water/condensation lines. CDI by removing food from under dripping areas.
3-306.11; Priority - At serving line, observed uncovered cookies and other pastries sitting out in the open with no protection from customers serving themselves. Also, uncovered/unprotected apples were sitting on counter for consumers. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, sneeze guards or other effective means. CDI by properly protecting pastries and apples. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14; Core - Wiping cloths were stored in soapy water bucket. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration of 200-400 ppm. Maintain in-use wiping cloths as stated above or in soiled laundry area. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(A), (B) and (D); Core - Observed several pans and food containers stacked while wet, and some clean food containers with food contact sides up and unprotected. Clean equipment and utensils shall be stored In a self-draining position that allows air drying and covered or inverted. Separate stacked pans/containers and completely air dry before stacking. Once dry, cover or invert containers/pans. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core - One hot holding cabinet had damaged door gaskets and broken glass door. At least one upright refrigerator had peeling/rusty shelving. Food service equipment shall be kept in good repair. Replace damaged equipment above with similar approved equipment.
4-502.11(A) and (C); Core - Found some damaged/cracked food containers and utensils. Food service utensils shall be kept in good repair. Discard damaged items. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15; Core - One handsink and a produce sink had no cold running water (water knob was stripped). Plumbing and its components shall be maintained in good repair. Repair cold water at sinks so there is cold running water under pressure available. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113; Core - Since trash compactor was not operable, uncovered large dumpsters of trash were temporarily used for the food service operation. Outdoor trash/recycling receptacles shall have tight-fitting lids and doors. Store trash in covered trash dumpsters.
5-501.115; Core - Observed old trash and food debris on ground around large uncovered dumpsters, with significant fly/maggot accumulation. Trash/recycling enclosures shall be maintained clean and free of unnecessary items. Remove all old trash, debris, etc. and properly dispose of it. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11; Core - Walls throughout kitchen facility had holes, peeling paint, missing tiles. Floor tile grout was worn down and holding water/debris in kitchen. Downstairs dry storage room had stained ceiling tiles due to leaks. Many light fixtures were not illuminating properly or were burned out. Women's bathroom used by staff had broken toilet paper dispensers and two broken faucets. Mens' bathroom had peeling paint, ceiling damaged and broken toilet paper dispenser. Walk-in cooler 2 has damaged/leaking ceiling, wall and floor surfaces with large amount of water accumulation on floor. Ice was accumulated on exterior bottom of evaporator. Physical facilities shall be kept in good repair, with floors and walls smooth and cleanable. Repair damaged surfaces surfaces/fixtures and leaks stated above. Replace burned out/improperly functioning light fixtures.
6-501.114; Core - Observed many pieces of equipment in facility that are nonfunctional or broken. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove unnecessary/nonfunctional equipment from facility or repair equipment that needs repair. |