| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must was hands when switching between working with raw food and working with ready to eat foods. P *Observed raw hamburger grabbed with gloved hand and the one glove was removed and then new glove was donned to return to food prep without washing hands. Ensure that both gloves are removed when glove are soiled to prevent. CDI- Gloves removed and hands washed before donning new gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be maintained between 50-200ppm. Quaternary ammonia sanitizer shall be maintained between 200-400ppm. P
*Observed the sanitizer was reading 0 when checked with strips. PIC advised that they add 3 tablets to sink each time. Strips should be used according to instructions on bottle to ensure that sanitizer is within approved range and to not just base it off of the number of tablets. CDI- 4 more tablets were added and sanitizer tested within approved range. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *Tomatoes and cheese in left side of prep unit were at 43F-45F degrees. Suggest keeping the TCS foods (tomatoes and cheese) in this unit toward the back as the unit is colder and the non-tcs foods were all at 41F degrees or below CDI- Foods were pulled and cooled in freezer. *Improvement from last inspection. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Disclosure shall identify the animal-derived food specifically in or by asterisking them to a footnote that states that the items are served raw or undercooked, can be cooked to order, or contain (or may contain) raw or undercooked ingredients. Pf *Burgers can be cooked to order. Menu is missing the asterisk linking the foods to the statement at the bottom of the page and consumer advisory at bottom of page is missing the disclosure section that outline which specific item can be cooked to order. CDI-PIC fixed menus before end of inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 *One pan of chilli that had been cooling for 1.5 hours was at 70 F degree and the ones behind it were at 100 F degrees. PIC advised that ice baths had been used on these containers. When ice baths were used to continue quick cooling foods the ice was not placed up to the level of the product. Ensure ice is refilled regularly and that ice is high enough in pan to achieve efficient cooling. CDI- Foods were placed in ice baths to quickly cool. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. *Observed several flies in kitchen during inspection.
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings. *Observed screen on back door was flapped open at start of inspection and door was opened. Ensure the screen is tight fitting to prevent pest entry. CDI- Door closed |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
*Observed food handlers missing hair restraints and beard guards and working with foods. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil. *Sanitizer in buckets holding wiping rags was reading at 0ppm. CDI- buckets remade |
|
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 components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. *Racks in cold holding units are cracked and rusting and need to be repaired or replaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. * Detail gaskets on cold holding units. Detail fan in kitchen |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P * Air gap at 3-compartment sink can not be maintained due to steel shelf directly above pinching it and metal spring is not holding the spray nozzle above the flood rim. This needs to be fixed in a permanent way to maintain an air gap. Verification will be in 3 days. |
|
52
|
2
|
Sewage & wastewater properly disposed |
Yes |
Yes
|
No |
5-402.13 - Conveying Sewage: Sewage shall be conveyed to an approved wastewater system in an approved manner. P *Observed seats at bar tables in center of restaurant were moved once we returned from the kitchen. Ensure number of seats is not exceeding Onsite wastewater approval and what is listed on EOP letter, which is 40 seats. Facility counted at 57 inside, 3 picnic tables out the side door and one in front for 16 seats CDI- Will notify Onsite Waste Water Division and discussed approved seating options with PIC. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-502.11 - Frequency: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. *Bucket was placed to catch grease buildup from hood vent and buildup is improved but grease is still buiding up on ground and needs to be cleaned up. Discussed with PIC regarding adding a bigger container to catch grease that is dripping in several places. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
*Observed drink on upper shelf above unused prep unit which sometimes is used for food prep and next to prep unit lid. Designate an area for employees to store food and drinks. CDI- Drinks moved to approved location. |