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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Observed employee place ice bucket inside the hand sink vat. Bucket removed and placed in ware wash to be washed rinsed and sanitized. Do not block the hand sink not use the hand sink for anything but hand washing. CDI. Education given. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Ice scooper and holding container found in need of cleaning with accumulation and build-up inside the holding container. All removed and placed at the 3 comp sink to be washed, rinsed and sanitized. Multiple utensils found dirty after being cleaned stored with clean utensils. Prep sink vat found with build-up and accumulation. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be
clean to sight and touch. Pf (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Timers and prep table lines where timed TCS foods are stored found in need of cleaning. Temps found above 41F. All trayed items removed and lines cleaned.
(D) Surfaces of UTENSILS and EQUIPMENT contacting
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD may be cleaned less frequently than every 4 hours if: (1) In storage, containers of TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty;
(2) UTENSILS and EQUIPMENT are used to prepare FOOD in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Walk in cooler ambient temp found with temps from 45F to 48F. Tom, chili, lettuce found 44F. Hot dogs found 41F, cheese 43F. Dial adjusted Service order made per manager. Ice trays are to be used if ambient temp is not lowered until temps are held 41F and below. Service being made in the am by coolant servicer. Make line prep cold hold unit along the cook line found with temps from 49F-52F where top TCS foods were on times. Lower reachin cold hold compartment found with temps of 57F. Cheese discarded. Hot dogs brought from walk-in-cooler one hour ago found with temps 44F. TCS foods recently stocked within 4 hrs placed in the freezer and lowered to 38F. Service order made. Repair and ensure temps of 41F and below are held. Use ice and hold at 41F is used. 3 day verification.
(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and
except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:(2) At 5C (41F) or less. P |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Times not indicated on timers and along the prep top make line per quality control. Timer set for hot TCS foods on TPHC. Times missing on make line prep cold hold line. All discarded and new times placed on each TCS food. Observed timing system not activated for food items held in hot station using TPHC. CDI timing system set during inspection.
A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a
(B) If time without temperature control is used as the public health
control up to a maximum of 4 hours:
(1) Except as specified in (B)(2), the FOOD shall have an initial temperature of 5°C (41°F) or less when removed from cold
holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control; P
working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112 Temperature Measuring Devices - Functionality (C)
Thermometer missing from inside of the Make line prep top cold hold. New thermometer added and placed inside the lower compartment and top line.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in
the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Racks and trays found stored on the floor. Utensils are to be stored in a clean location. All removed and placed in the 3 comp sink to be washed, rinsed and sanitized.
(A) Except as specified in (D) of this section, cleaned EQUIPMENT
and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: (1) In a clean, dry location; |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
Yes |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Single service cups, lids and containers found stored on and inside trays found in need of cleaning. Store in a clean location.
(A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored:
(1) In a clean, dry location; |
|
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)-
Replace torn gaskets on all cold holds, reachins and walk in cooler doors. Repair the hot holding pull out tray unit under the hot holding station, old steam table unit no longer in use and any other equipment no longer in use. Equipment needs to be maintained in good repair and proper adjustment. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Ware wash machine interior lines, door jams and surfaces in need of cleaning. 3 comp sink vats found with build-up and accumulation along the vat walls. All cleaned.
A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned: (A) Before use;(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Clean the cup holding dispenser exterior surfaces throughout, all drink stations exterior and sides, Sonic freezer exterior surfaces and lower compartment interior surfaces, door jams, gaskets and lines. Clean the Bev Air cold hld reachin portions and exterior surfaces, the topping stations exterior surfaces, prep table surfaces and lines. Clean all cup dispensers and all Bev Air reachin interior portions. Clean the hot holding cabinets, table lines and surfaces. Clean the condiment station, floor fan exterior, and timer exterior surfaces. Clean the prep table makeline cold hld top lines and lower compartments. Clean the sonic pullout hot hold drawers no longer in use and old steam table with grease build up in lower drawer line. Clean the hot holding station exterior line. Clean all monitors, cords and screen surfaces. Clean the freeze exterior machine, ice machine exterior, prep tables, sink lines, hand sinks and cook line equipment . Clean the fryers, hood lines, Traulsen reachins and exterior surfaces, gaskets and door jams on all reachins. Clean the griddle top line and sides, cook line bread station and lower drawer line as well as the old steam table surfaces. Clean the timer lines and lower lines under timers. Clean the walk incooler shelf lines, cooler walls, ceiling and door jams on the freezer and walk incooler. Clean the exterior surface of the ware wash machine. Clean the sink lines caulk lines. Equipment surfaces are to be clean. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
Yes |
6-501.18 Cleaning of Plumbing Fixtures (C)
Clean the restroom toilets, sink fixtures and plumbing fixtures. Plumbing fixtures are to be clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
Yes |
5-501.115 Maintaining Refuse Areas and Enclosures (C)
Remove debris from off the grounds around the dumpster receptacles. Maintain the area around the receptacles. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Re-grout the floor throughout the establishment. Replace missing ceiling tiles where obsered loose or stained. Floors walls and ceiling are to be in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the floors throughout, under equipment lines, all stations, wall edges, cook lines, ware wash lines, 3 comp lines, ice machine lines and where build-up is observed. Clean the walls/frp panels where dust and splatter is observed . Clean the ceiling tiles where dust and splatter is observed. Clean the restroom floors and upper can wash frp panel walls. Remove dust from the light fixtures, ceiling vent horn valences and ceiling tile. Walls , floors and ceiling tile are to be clean. Detailed clean needed especially along the floor lines. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Designate an area where personal items are to be stored where no contamination occurs. Phones found resting on prep surfaces and trays. All removed. CDI
(A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. |
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