| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Raw bacon stored over hashbrowns in the walk-in cooler. Store foods by final cook temperature, with raw bacon stored under hashbrowns. CDI-Raw bacon was moved to below hash browns. Sugar and rice were stored open after opening. Re-seal dry goods after opening. CDI-Sealed with tape. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P); Sanitizer concentration at the 3 compartment sink was less than 150 ppm Quat.Maintain quat sanitizer at 200-400 ppm Quat. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P); Hashbrown casserole was taken out the oven to place on the hot hold line at 115 degrees. When reheating hashbrown casserole, reheat to 135 degrees. CDI-Hash browns were placed back into the oven to continue heating. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Sausage gravy was 132 degrees when checked. Maintain hot hold foods at 135 degrees and above. CDI-Sausage gravy taken off to being cooling. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Air temperature in the coffee cooler was 41-45 degrees during the inspection. Milk was checked at 44 degrees and half/half was checked at 43 degrees. Maintain cold hold foods at 41 degrees or less. A verification visit will be made to check the coffee cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf); Cream cheese was dated 6/19-7/30, pasta salad was dated 6/23 to 7/5. Date ready to eat foods for 7 days and then discard. CDI-Dates were corrected to reflect the correct dates with 7 day hold. Opened deli ham with manufacturer use by date of June 1, 2026 was stated to have been frozen. Label the date when food is thawed to show food has been frozen and keep for 7 days, then discard. CDI-Dated. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Boxes of food in the freezer stored on the floor. Store all foods at least 6” off the floor. |
|
45
|
0
|
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); Several boxes of single service food contact items stored on the floor of the storage room. Employee stated they do not use these items. Remove from facility. Store all single service items at least 6” off the floor. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C); Cleaning needed on: upright freezer frame and gaskets, wall by pizza oven where dusty, ice machine filter/vent where dusty, some shelves. Clean at a frequency to prevent buildup. |