| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- REHS did not observe ANY handwashing during entire inspection. FOOD EMPLOYEES shall clean
their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed
FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when
changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI- Discussed more frequent handwashing, and when to wash with staff. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)-REPEAT The handsink in the corner near the hot hold unit
downstairs was blocked by a prep board, then employee placed apron over other downstairs handsink blocking it from being
accessible in the middle of the inspection. A HANDWASHING SINK shall be maintained so that it is always accessible for
EMPLOYEE use. CDI- The prep board and apron were moved so that the handsinks were accessible. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
There was a slicer with food debris still on the food contact surfaces. An employee stated that the slicer had last been used the previous day. Downstairs, Mixing "paddles" and whisk were stored as clean with visible debris on them as well as on heavily soiled hooks and touching dirty extension cords. Multiple knives were also stored as clean with visible debris on them on visibly soiled magnetic knife blocks. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC had an employee clean the slicer. Other items were all placed directly into 3-Comp sink and washed, rinsed and sanitized while REHS was present. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P)- REPEAT- Several foods in the walkin and the tall reachin cooler were observed cooling in large containers
that were stacked with lids on from earlier in the day but were still over 41F. Quickly cool cooked foods within 2 hours from 135F to
70F; and within a total of 6 hours from 135F to 41F. CDI- The foods from the tall reachin were moved to the walkin cooler because
the cooler had been opened too often and items were not going to hit proper time parameters if left in cooler as they did not drop a
single degree in over 20 minutes. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- REPEAT- There were TCS foods
observed in the downstairs flip top cooler as well as the downstairs indoor walk-in cooler above 41F. Except during preparation,
cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD
with the exception of EGGS shall be maintained at 41F or below. CDI- The downstairs walk-in cooler was holding above 41F and
all items in the flip top were from that cooler. Items were moved into outdoor cooler to cool back down to temp rapidly. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.11 Restriction - Presence and Use (P)
Household pesticide was observed stored under the cabinet in the upper kitchen. POISONOUS OR TOXIC MATERIALS shall be used according to LAW and this Code, manufacturer's use directions included in labeling, the conditions of certification, if certification is required, for use of the pest control materials. CDI, the PIC had an employee bag up and remove the containers.
7-102.11 Common Name - Working Containers (Pf)- Unlabeled working spray bottle of chemical stored on handsink. Working
containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly
and individually identified with the common name of the material. CDI- Bottle was relabeled.
7-201.11 Separation - Storage (P)- Fuel Sternos stored on top and directly next to single service items in dry storage room. Medications stored on spice rack downstairs with spices.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and
single-use articles. CDI - Chemical/sternos/medications moved. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf)- REPEAT- In the reachin cooler, multiple large containers, filled with tcs items were cooling from
prep stacked with lids on them. In the indoor walkin cooler there were also multiple containers that had been cooling with lids on
and stacked with other foods. In the outdoor walk-in cooler there were also multiple containers that had been cooling with lids on
and stacked on top of one another and there were also potatos cooling on the speed rack tightly wrapped with plastic wrap.
Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled:
(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.
CDI - PIC removed covers to cooling items in the walk in coolers to allow for heat exchange. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C)- There were dead winged insects stuck to some metal pans in the kitchen. Keep the premises free
of insects, rodents, and other pests.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)- Multiple glue traps were filled with pest but still
present in the kitchen despite being full and there being others out that were empty. Dead or trapped birds, insects, rodents, and
other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation,
decomposition, or the attraction of pests. Remove glue traps that are full more frequently. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Food Display - Preventing Contamination by Consumers (P)-
There was a container of soup being held hot behind the counter without a lid. The container was positioned in the space of the counter that did not have a sneeze guard. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. CDI, a large napkin dispenser and several tall stacks of single use items were placed in front of the space and the PIC stated they would order a lid for the container.
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Foods stored uncovered and unprotected in the
household chest freezers. Foods stored directly under unwrapped condensation lines in BOTH walk-in coolers. Store food in a
clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cover foods in chest freezers and wrap
condensation lines in walk-in coolers. |
|
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)
There was a container of cleaned utensils and another of clean linens stored under a counter with the coat of an employee sitting on top and multiple employee items sitting among the cleaned utensils and linens. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. CDI, the PIC had the container of utensils moved to the dish area to be rewashed and the linens removed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing- C - Multiple boxes of single-service articles stored on the floor directly next to over half a dozen pest traps in the storage room area located at the rear of lower level prep area. Store single-use and single-service articles to prevent contamination by covering or inverting and at least 6 inches off the floor. Get more storage racks to keep items off the floor and away from pest traps. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT
Multiple shelving units in walk in refrigeration units were rusted. There were also multiple screw holes in the walkin coolers that were left uncovered. There were multiple gaskets split on the reachin coolers. Multiple plastic containers and lids have cracked corners. Equipment shall be maintained in good repair. Order replacement shelving and containers.
4-205.10 Food Equipment, Certification and Classification (C)- REPEAT-
There were two, large household freezers observed in the kitchen downstairs. 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. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Cooler door gaskets had accumulated food debris. There was sticky buildup observed on the handle of the smoothie cooler. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Clean more thoroughly and more frequently. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required (P)
Backflow preventers were not observed on the coffee or tea machines. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, by providing an air gap or installing an APPROVED backflow device. A verification visit will be performed for this item within 3 days. Provide backflow devices for the equipment.
5-205.15 (B) Leak pipe etc. not imminent threat
There was a leak in the drain pipe under the coffee sink. A plumbing system shall be maintained in good repair. Repair the leak. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface (C)
Trash and recycling dumpsters were stored on gravel. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT
The coving had come apart from the wall under shelves in the main floor kitchen. The cabinet under the coffee sink was damaged. The walls in the bathrooms had damage from the change of soap and paper towel dispensers. The floors in the upper kitchen were damaged and in need of repair. The floors were worn and in need of repair downstairs in the kitchen. The basecoving next to the back door near ice machine has fallen off the wall and the FRP in this area is also pulling away from the wall. The dry storage room has multiple holes in the wall that have been filled with foam and are not smooth or easily cleanable as required.Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair areas listed. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Light Bulbs, Protective Shielding (C) REPEAT- The light cover above the ice machine downstairs was missing the sides and the bulbs were not shatterproof. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Replace light cover with PROPER AND ADEQUATE COVER or with SHATTERPROOF BULBS. |