| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 A, 2, b - Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P. Today beef franks under raw meat in walk-in cooler. Corrected during inspection-beef franks put on top shelf. Repeat violation-marked for the exact same reason on the last inspection. Subject to full point deduction on subsequent inspections. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P. Dish machine out of sanitizer. Need to keep supplied. Corrected during inspection-dishmachine resupplied and dispensing 200 ppm of chlorine. Repeat violation-marked on last inspection for concentration of chlorine in 3rd vat. Subject to full point deduction on subsequent inspections.
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Need to clean can opener and metal pans. Verification required-must correct on or before 0515/2026. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P. See temperature chart for country ham, bologna, and sausage on steam table #3. These being held hot below 135 degrees. Corrected during inspection-country ham discarded, bologna and sausage reheated to 165+ degrees. Pork shoulder in hot cabinet 94-107 degrees. Appears it was not reheated properly for hot holding. If pork shoulder cooked and refrigerated, must be reheated to 165+ degrees before placing in hot cabinet. Corrected during inspection-pork shoulder reheated to 165+ degrees. Repeat violation-this has been marked on at least 3 consecutive inspections and full point deduction is warranted today, |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 The food is unmarked in containers or marked to exceed a 4-hour limit shall be discarded. P. Need to have a way to record the time for shredded cheese and pimento cheese that is put out for lunch. Today was told this was done at the same time as food on breakfast chart-corrected during inspection. Need to record time hash browns removed from temperature control-the time when finished cooking. Corrected during inspection-time for hash browns added at bottom of chart for cut tomatoes and cut lettuce, Repeat violation-subject to full point deduction on subsequent inspections.
3-501.19 Written procedure shall be prepared in advance, maintained at the food establishment, and made available to the regulatory authority. Pf. Need to have written plan for every food item that time as a public health control procedure is being used for. Today no written plan for shredded cheese and pimento cheese. Corrected during inspection-shredded cheese and pimento cheese added to existing written time as a public health control procedures. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, active stirring methods, adding ice as an ingredient to the food, using rapid cooling equipment such as an ice paddle. Cold air must flow around the product to remove the heat. Pf. Pimento cheese prepared from cold shredded cheese and mayonnaise that starts out at room temperature. Pimento cheese 50 degrees in walk-in cooler and prepared approximately 1 hour ago. Pimento cheese in container about 6 inches deep and container covered. Both of these features prevents rapid cooling. Corrected during inspection-pimento cheese removed from containers and spread out in pans and 40-41 degrees at end of inspection. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 A thin probe thermometer must be used to measure thin foods accurately. Pf. Need thin probe food temperature thermometer. Verification required-must correct on or before 05/15/2026. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Need to get water for steam table out of food prep sink. Do not get out of 3 vat sink. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee did not have on hair restraint. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Need to fix leak on 3 vat sink spigot. This tends to worsen over time and if need be this can become a requirement with a 3 day correction. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items and clean. Clean up leaves from the dumpster area. Repeat violation. Repeat violation.
5-501.114 Drain in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs. One dumpster needs drain plug. Repeat violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Better clean floors-around legs and wheels to equipment, along wall, under and beside the ice machine, under equipment in general. Repeat violation. |