| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events - Pf -- This establishment did not have a plan for cleaning up vomitus and diarrheal accidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. A copy of the procedures was provided to keep on file to correct the violation. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed employee beverages improperly stored on tops of prep surfaces without lids. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. The employee beverages were moved to a proper location to correct the violation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed one container of raw chicken and a container of raw beef stored above ready to eat items in a 2 door reach in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The raw foods were relocated below the ready to eat foods to correct the violation. |
|
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 (A) - P -- The chlorine sanitizer in the 3-compartment sink tested below 50ppm while actively sanitizing dishes. Chlorine sanitizer shall be made at 50-200 ppm. Sanitizer was remade to the proper concentration and the dishes affected were resanitized to correct the violation.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surface of a bowl contaminated with food residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dish was sent to the dish area to correct the violation. |
|
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 -- Observed a container of pasta sauce stored at 115-140°F for less than 2 hours in a crock pot. Store TCS foods at 135°F or above when hot holding. The sauce reheated above 165°F for 15 seconds and placed on the steam table to correct the violation. |
|
22
|
1.50
|
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 -- Observed several containers of TCS foods stored in the walk in cooler that was running above 41°F (45-48). Store TCS foods at 41°F or below when cold holding. Also observed the ranch in dressing cooler at 45 degrees. The dressing was moved to a working unit. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed opened, sliced ham and turkey, cooked ground beef, and pasta sauce that need to be date marked. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation was known, the foods were date marked to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed cooked chicken stored in deep containers and tightly covered while cooling on a prep surface at room temperature. The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The chicken was transferred to 2-inch pans, uncovered, and placed in a working cooler to correct the violation.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the main walk-in cooler not operating according to manufacturer's specifications. The facility is currently storing food and working out of various reach in coolers (only means of refrigeration) with food being stored above 41°F. 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 3 days for compliance. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-204-112 Temperature Measuring Devices-Functionality - C -- Observed the ambient air thermometer in the back of a cooler. Ambient air thermometers shall be placed in the warmest part of refrigeration units (in the front, where it is easily visible). The thermometer was moved to the warmest part of the unit to correct the violation.
4-302.12 Food Temperature Measuring Devices - Pf -- The food thermometer available is not able to measure the temperature of all foods offered in the facility. A small diameter probe thermometer that can accurately measure the temperature of thin foods shall be provided and readily accessible. Replace as soon as possible. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed a box of produce on the floor and raw chicken stored less than 6 inches above the floor in the walk-in cooler. Store food at least 6 inches above the floor. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Some boxes of single-service items were stored on the floor in the outside storage room. 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. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C -- Observed a domestic crock pot intended for household use only used in the wait station. Also, a domestic coffee maker was seen with no personal use label. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove these pieces of equipment.
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed the walk in cooler running at about 48°F. Equipment shall be maintained in good repair in accordance with manufacturer's specifications. Service the unit. Until the reach-in is repaired or replaced all TCS foods shall be kept in other properly operating refrigeration and maintained 41°F and below.
4-501.12 Cutting Surfaces - C -- Observed deep cuts on the cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- (0 POINTS): Observed grease, dust, and crumbs on tops of equipment, shelving, and inside refrigeration. Clean the filters in the hood system. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C -- Observed an accumulation of old equipment around the dumpster area. Also, observed old equipment in the back storage room. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Remove the old equipment.
5-501.113 Covering Receptacles - C -- The oil recepticle lid was open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed. The person-in-charge closed the lid to correct the violation.
5-501.114 Using Drain Plugs - C -- The dumpster was missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Provide drain plugs for all dumpsters. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- (0 POINTS): An area on the walk-in cooler door is in bad repair. Physical facilities shall be maintained in good repair. Repair the door.
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean the floors underneath the cooking area. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C -- Observed several instances of employee food stored above food to be served to the public. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Provide an area for employees' personal belongings. |