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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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6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco-
Employee drink observed directly over the top of food without a lid on. Keep employee items away from food, equipment, single-service/use articles, and clean linens.
Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (C) |
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15
|
3
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Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Ice cream was found stored without a cover in the ice cream freezer on the cook line. Meatloaf that was not cooling or actively in-use in the walk in cooler was found without a cover. Unwashed produce observed stored over washed produce in the walk in cooler.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
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21
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0
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Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16-TCS FOOD Hot and Cold Holding -
Grits on the line found at 123 degrees F. After discussion with an employee, the hot water underneath the line was not turned on until recently. CDI - Grits was reheated and it later read 192 degrees F.
(A)(1) Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. (P) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-
Sanitizer bucket observed stored on a prep surface directly next to food on the cook line. CDI - Bucket was relocated.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. |
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37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers, Identified with Common Name of Food-
Multiple items in sauce bottles such as margarine and oil found without labels throughout. Labels were placed on the items during the inspection.
Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C) |
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40
|
0.50
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Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - REPEAT
Dishwasher observed washing dishes with a bracelet on. Warewashing counts as food preparation.
Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.(C)
2-402.11 Effectiveness-(A)
Observed servers plating food without hair restraints on. Servers are considered food employees when engaging in food preparation.
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
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43
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0
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In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- REPEAT
Ice cream scooper was found being stored in stagnant hot water, but the water was only at 117 degrees F. The minimum temperature in-use utensils can be stored in is 135 degrees F unless there is running water to agitate it. 173 degree hot water was added to temporarily fix the issue during the inspection. Points maintained at zero because this is a separate issue than last inspection.
During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
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44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - REPEAT-
Clean containers found stacked wet. Allow dishes to air dry fully before stacking.
Air dry equipment and utensils after cleaning and sanitizing. |
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47
|
1
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Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-201.11 Equipment and Utensils - Durability and Strength (C) - REPEAT
One container found with a crack in it, which renders it not easily cleanable.
EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT
Gaskets found torn in the following areas: Grill Sandwich Cooler, Cold Drawers, Low Freezer, Server 3 Cooler. Delfield fridge is currently out of order. Minor ice build up in the walk in freezer. Dish machine was not sanitizing effectively, but this was fixed during the inspection.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp.. |
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48
|
0
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Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature.
The dish machine was initially not reading over 152 degrees F for the wash solution. Dish machine was fixed during the inspection and later read 161 degrees F for the wash solution temperature.
(A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); Pf
(2) For a stationary rack, dual temperature machine, 66oC (150oF); Pf
(3) For a single tank, conveyor, dual temperature machine, 71oC (160oF); Pf or
(4) For a multitank, conveyor, multitemperature machine, 66oC (150oF). Pf
(B) The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49oC (120oF). Pf |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Gaskets in need of cleaning throughout the entire establishment. Cleaning needed of the pancake mix cooler. Sticker residue and other debris found on the nonfood-contact side of some containers.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- REPEAT
Grease deposits observed on multiple pans which renders them not easily cleanable.
(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. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat - REPEAT
Repair leak at the mop sink. Points maintained at half due to improvement.
Maintain a plumbing system in good repair.
5-205.13 Scheduling Inspection and Service for a Water System Device.
All water filters in the facility were found 5 months out of date. Filters are due to be changed every 6 months according to the label. CDI - Some filters were replaced during the inspection. Will reassess next inspection.
A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE. Pf |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.11 Backflow Prevention (P)
Drains underneath both of the ice bins/soda machine areas on the server line found with no air gap and the pipes going into the drain. Install an air gap of a minimum of 1 inch at that area. CDI - Will reassess next inspection.
Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- REPEAT
Ceiling is leaking in the dry storage by the walk in cooler. Ceiling tile is missing in the same area. Points reduced to half for improvement.
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. |
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