| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Multiple employees observed exiting employee bathroom, washing hands at sink outside of restroom, turning off water and then using wet hands to re-enter bathroom to get paper towels to dry hands with. Employees then proceeded into kitchen to work.
2-301.12 Cleaning Procedure (P) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Handsink outside of employee restroom and handsink in dish room did not have paper towels provided. Towels gotten from housekeeping and placed at sinks during inspection. Employees were observed later during inspection with no drying provision again at restroom sink.
6-301.12 Hand Drying Provision (Pf) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
Meat prep sink found with black residue and food residues on vat walls, in corners of vats and drainboard to backsplash junctures. Sink cleaned during inspection but still had some residues present after cleaning. Tea/drink prep sink has accumulated residues. Food processor stored as clean still had food residues present. Interior of ice machine has heavy presence of black residues. Residue present on ice.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
Hamburgers, stuffed peppers and chicken tenders on serving line were less than 135F. Items removed to be reheated. Items on left side steam table (where peppers and hamburgers were located) including gravy, minced chicken and rice were found to have fallen to less than 135F during inspection. Unit does not appear to be holding properly.
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
Items located on table where food prep occurs including very old and soiled box containing multiple paperclips and other items as well as a collapsed soiled box holding plastic wrap constitute a potential contamination risk. Boxes and items removed.
3-307.11 Miscellaneous Sources of Contamination (C) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
Container of sanitizer for wet linens did not test with the presence of any chemical. Bucket refilled during inspection.
3-304.14 Wiping Cloths, Use Limitations (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Clean thermal service plate containers and lids stacked on soiled cart at service line. Food processor stored tightly lidded with large amount of water trapped inside.
4-901.11 Equipment and Utensils, Air-Drying Required (C)
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Shelving in multiple areas in bad repair, rusting. Multiple pieces of equipment damaged including walk-in cooler walls, convection oven, microwave cart, prep sink (crack at vat to drainboard juncture).
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Cleaning needed throughout of equipment housings, exteriors, ledges, shelving, legs, wheels, carts, undersides of tables, etc; residues, rust and grime present.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Cleaning of floors and walls needed especially in dish area, tea urn area and under and behind equipment. Areas of damaged walls, base tile present. Grout between floor tiles in dish room missing creating a debris sink. Windows in bad repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) |