| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand wash sink shall be always accessible for employee use. The hand washing sink was blocked with brooms and not accessible for hand washing. Pic removed brooms |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 Cooking and Baking Equipment (B)
The microwave was soiled in between the cracks and crevices during the inspection. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
All parts of food must be reheated . The steam well had green beans below 135F. Pic was instructed to reheat listed item to a165F and all items were placed back on the steam well, the pic didn't follow the manufacture specifications for reheating RTE food (Green beans) were reheated see chart |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked Potentially hazardous foods shall be maintained at a temperature of 135*F or above.
The following foods were below 135F,green beans, brown gravy,BBQ WINGS, AND TANGY WINGS SEE CHART pic just put the listed items out 30mins prior. All items were reheated. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Potentially hazardous cold foods shall be maintained at 41*F or below. The entire salad bar and fried chicken in the WIC (discarded, and rostiserri discarded) was above 41F with exception of the macaroni salad, the rest of the items were place in WIC for proper temperature parameters. CDI See chart |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Inappropriately marked with a date or day that exceeds temp and time combination.
There was no proper date marking on the chub of ham, black stone ham future dates were documented , the pic date marked properly. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation (C) B
Insect control devices shall be installed so that the devices are not located over a food preparation area and dead insects and insect fragments are prevented from being impelled onto or falling in exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles. The bug device was installed over preparation areas during the inspection (no points) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean equipment and utensils shall be stored in a self-draining position that allows air drying and shall be covered or inverted. There Lexan pans stacked wet in the air drying area, pic was advised to stagger until the air drying is complete then stack as needed.. |
|
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)
Equipment shall be maintained in a state of repair and condition that meets Food Code requirements.The freezer 3 door Hobart has massive ice build inside. The salad bar had an ambient of 52F all items were moved to the walk in cooler..
4-202.15 Can Openers (C)
Cutting or piercing parts of the can openers shall be readily removable for cleaning. The current can opener had screws around the housing which needed a tool for disassembly
4-101.19 Nonfood-Contact Surfaces (C)
There was card board used as absorbent surface for food products, advised the surface being used is not cleanable.. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues. The oven, the outside of the 1 door cooler, trays inside meat display, and inside of the proofer were soiled with massive buildup. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. The PVC piping under the men's urinal was soiled with a yellow substance.. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
The floors through out the kitchen were soiled with build up. Physical facilities shall be cleaned as needed to prevent build up. |