| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed uncovered ribs in the walk in cooler and several cakes in the dessert reach in. Foods shall be kept covered when in storage to prevent contamination. The foods were properly covered to correct the violation. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - Pf -- At the time of inspection, the rinse cycle temperature on the plate simulator thermometer was 157F. The water temperature shall be at least 160F on the plate simulator when hot water is used to sanitize utensils. Until dish machine is repaired, manually sanitize all dishes. I will return within 10 days for compliance.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of several containers, utensils, slicer and food processor components. Equipment food contact surfaces and utensils shall be clean to sight and touch. The container was sent to the dish area to correct the violation. REPEAT |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed baked chicken and wings stored below 135°F (see temperature observations). Store TCS foods at 135°F or above when hot holding. The foods were reheated to correct the violation. REPEAT 0 PTS due to improvement |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed cut lettuce, tomato salad, cottage cheese, sour cream and shredded cheese being stored above 41°F on salad bar (see temperature observations). Store TCS foods at 41°F or below when cold holding. Several items on salad bar were recently placed so they were returned to walk in to continue cooling down to correct the violation. REPEAT |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - Pf -- Observed sliced tomatoes and lettuce being stored on the bar holding using time as a public health control (TPHC) without a time label (all labels were recently printed when inspection began and all said the same times). Food using TPHC shall be labeled as written in the approved procedures. Labels were fixed and time adjusted to when it was placed on bar. 0 PTS |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed small right side salad bar area and pizza prep unit not operating according to manufacturer's specifications. The facility is currently storing food and working out of the units (food on ice). Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit within 10 days for compliance. REPEAT |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C -- Observed small steak spice containers and shakers at the fryer area that were not labeled. Except for containers holding food that can be easily recognized such as dry pasta or rice, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. 0 PTS |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloth stored on a prep table. Wet wiping cloths shall be stored in a container of approved sanitizer between uses. The violation was corrected by placing into the solution to the proper concentration. 0 PTS |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- Observed ice scoop stored on top of the ice machine with dust and debris. During pauses in food preparation or dispensing, these utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if properly cleaned and sanitized, or other approved between-use utensil storage method. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed single-service utensils stored on the floor of outdoor storage building. Single-service and single-use utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; and shall be kept in the original protective package or stored by using other means that provide protection from contamination until used. 0 PTS |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed the pizza prep unit not working properly, salad bar areas at 43-44°F. I also observed bubbling and rusting around the meat room door and rusting around meat walk in cooler door. Repair wear and damage on the countertop in the middle waitress area. Repair the evap line leak freezer at the fryer area and reach in at grill area, nu-uv oven handle is broken and top handle on the double warmer broken, fan in stand up cooler at the bar area is leaking, and rusted storage area at the bar cook area. Equipment shall be maintained in good repair in accordance with manufacturer's specifications. Service the unit.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed some utensils and slicer rusted. Utensils shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Warewashing Machines, Manufacturers' Operating Instructions - C -- The dish machine wash cycle did not reach the temperature specified on the data plate. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Clean tops, sides and legs of equipment. Clean silver dunnage racks throughout. Clean speed racks, and under the buffet in cabinets. Remove outer coating on equipment at the produce sink so that outside is easily cleanable. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Flooring/tile damage throughout kitchen and dish areas, baseboard damage around meat walk in cooler door, some damaged floor drains, ceiling tiles damaged throughout, chipping/bubbling paint in dessert areas, cracked baseboards and grout throughout. Repair roof where damaged in several areas. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors and walls under/behind equipment in cook area and dish as well as floor drains. Clean grease dripping from hood. Physical facilities shall be cleaned as often as necessary to keep them clean. |