| 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: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
An employee's personal beverage cup (Bottle of drink which had been opened and partly drank) was found stored on top shelf over stored restaurant foods inside of a reach-in cooler. CDI by owner voluntarily disposing of the container into the trash. Do not store personal beverage cups or bottles of personal drinks over food, food contact surfaces, or equipment. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
Observed employee using handwash sink to fill a pan to use for water at the cookline. CDI by informing employee that a hand wash sink may only be used to wash hands and having him dumped the water out. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. (P)
In walk-in cooler, an open top pan of raw ground beef patties (Hamburgers) was found stored on shelf over raw pork chops and raw beef steak, both of which have a lower required final cook temperature than ground beef patties. CDI by owner moving the ground beef patties to the shelf beneath the pork chop and beef steak. Do not store ground meats over pork chops or beef steaks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf)
The blade and interior surface of the Electrolux Robot coup slicer was found still soiled with food residue from previous days use. Several deep metal food pans were also found still soiled with dried food residue after washed and put away as clean. CDI by PIC having employee to thoroughly clean and sanitize the slicer and the pans were placed at the dish washing machine to be rewashed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P
Stewed chicken cooked yesterday and placed in reach-in cooler to cool down over night in deep pot was checked today and found still holding at 48 F. CDI by owner voluntarily disposing of the chicken to waste as observed by the REHS. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 - Common Name: 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. (Pf)
[REPEAT] A clear spray bottle was found in the kitchen which held and orange liquid that turned out to be a degreaser. CDI by PIC labeling the bottle per its contents. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf
Several pans of mac & cheese prepared today were found left out to cool at room temperature. The PIC stated that they had been left out for about 20 minutes and he planned to soon place them in the walk-in cooler to finish cooling down. The temperature of the mac & cheese was 126 F when first checked at 9:14 AM. The PIC then moved the pans to the walk-in cooler. Later at 10:18 AM the pans of food were rechecked and were found holding at only 101 F which was (Per the cooling calculator) an unapproved cooling rate of 0.39 (It must be 0.54 or greater to be approved). The PIC then moved the pans of mac and cheese to the walk-in freezer. When checked again for the 3rd time at 11:21 AM, the temperature was down to 59 F. So the change in cooling mothed using the freezer adjusted the cooling rate to 0.67 F which was approved and allowed the food to be saved. Do not leave foods to cool at room temperature. Place the cooling foods in the walk-in cooler to cool down there. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses.
[REPEAT] Several (Three total) wet in-use wiping cloth were found stored in different location on table surfaces or in buckets having no sanitizer down in sink basins in the kitchen. CDI by PIC moving all of the cloths to nearby, available sanitizer wipe cloth buckets. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
At cookline, many long handled spoons were found stored in a container that was soiled in the bottom with fallen debris. CDI by PIC placing the spoons and the container at the dish machine to be washed, cleaned, and sanitized. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
(REPEAT) Much rusty shelving noted during last inspection has since been replaced. However, some rusty shelving yet remains and must be replaced; That shelving is as follows: shelves and wall brace brackets to right of the Bally walk-in freezer, the shelving inside of the Bally walk-in freezer, the legs of the shelving in he walk-in coolers and the shelving inside of the double-sided VICTORY reach-in cooler at the wait station. Replace the shelving in the 2 door upright ENTREE cooler which has cracks on the plastic coating surfaces. Observed cracks in wall of Bally walk-in cooler which must be repaired ot be smooth and easily cleanable.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
All door gaskets found torn and noted during last inspection have since been replaced, however the door gasket on the left door of the 2 door upright reach-in VICTORY cooler next to water heater room which was replaced is now torn again. Replace that gasket. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
[REPEAT] Detail clean accumulated residue from underside of shelving in walk-in coolers and also from shelving in 4 door reach-in COLD TECH cooler and and 2 door reach-in ENTREE cooler.
[REPEAT] Clean grease build-up from wheels of all cookline equipment under hood vent and details clean inside of fryer cabinets. Clean dunnage racks in Bally walk-in freezer. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
Observed accumulation of vegetative and trash debris around dumpsters and grease recycle containers. Clean debris from dumpster pad. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
[REPEAT] Clean accumulation of grease residue and dust from ceiling tiles and light fixtures throughout kitchen and in ware wash room. Clean floor surface under equipment and shelving.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
[REPEAT] Repair/Replace cracked or missing floor tiles and base tiles throughout kitchen where found damaged. Observed that some door frames in several areas are chipped and worn exposing bare wood and must be repaired to be easily cleanable. Observed many base tiles throughout kitchen are loose, cracked, or missing and must be repaired or replaced. |