| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)- 1 employee beverage stored on prep table. Store employee beverages where if they spill they do not pose a contamination risk to food , food contact surfaces, clean equipment or clean linens. CDI-beverage moved |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Paper towels missing at hand sink beside dish sink. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods. CDI-papertowels replaced |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) Staff member after handling raw hamburger meat at tilt skillet used blue cloth to wipe off soiled gloves and then proceeded to go to steamer with same gloves and touch handles of unit. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI-Staff member instructed to and observed changing gloves and washing hands. Handles of steamer cleaned. |
|
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) Cleaning needed of pan interiors today. Food and release spray still present on interiors of pans. Food contact surfaces are to be clean to sight and touch. CDI-taken to dish sink for rewashing. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) 2 out of 3 pans of hamburger patties below 135F today. Hamburgers were 129-137F. Keep hot hold TCS foods 135F and above. CDI- Hamburgers in hot hold cabinet less than 2 hours. Reheated to 168-175F in oven. |
|
47
|
0.50
|
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- Replacement still needed of torn door gaskets on True upright refrigerator beside office; milk cooler on front left of line still not holding TCS foods 41F and below. Do not use unit until repaired. This unit has been nonfunctional since the last inspection in December. ; Dishmachine is still not working. "Out of Order" sign posted on unit. Equipment is to be maintained in good working order and properly adjusted. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) 3 compartment dish sink is leaking profusely when water is released from vats. Water spilling onto floor from back of sink onto floor and flowing into floor drain in middle of dishwashing area. SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) General cleaning needed around dumpster unit. Pallets and garbage littering ground. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |