| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P - Observed grill cook crack eggs & get raw bacon from the cooler while wearing gloves. Without changing gloves the cook then started pulling clean plates to place food on them. Corrected during inspection (CDI) discussed with person in charge that single use gloves shall be used for one purpose & no other. This includes handling raw animal products then handling clean equipment or ready to eat foods. Cook began changing gloves after handling raw foods & before handling finished foods or clean plates. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 3 soiled plastic containers stacked on the shelves over the 3-comp sink. CDI - all dishes sent to be rewashed.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Observed that the dish machine final rinse is not going over 140-150 degrees on the temperature gauge & the thermolabel strip was not changed from white to black during the cycle. Have machine repaired, ensure that final rinse is reaching 180 degrees F.
Hot water sanitizing rinse cycles shall not be less than 180 degrees F for mechanical, multi-temp machines. VERIFICATION REQUIRED - will verify on 8/3/18 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed 3 containers of salad mix in the 3 door cooler that had not been dated with an opening date. Mix had just been opened & will last 1-2 days. CDI - person in charge (PIC) dated containers.
All refrigerated, ready-to-eat, potentially hazardous (time/temp control for safety) foods that are prepared or opened on site and held for more than 24 hours shall be dated with an opening date, expiration date, OR to reflect a shelf life of 7 days if held at 41 degrees or below, 4 days if held at 45 degrees or below. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed wet wiping cloths in buckets that contained no sanitizer. CDI - PIC placed cloths to be washed & filled the buckets with sanitizer solution.
If used wet, wiping cloths shall be kept in a solution of sanitizer of the proper concentration. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed bags of clean linens stored on the floor. There is no additional shelving or space for proper storage - this needs to be addressed. Also observed clean coffee mugs next to the coffee pot (closest to the short bar) that were spattered with coffee. Move cups or place barrier between them & the pot.
Equipment, utensils, linens & single service items shall be stored in a clean, dry location that is protected from splash, dust, other contamination & is at least 6 inches off the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Characteristics-Materials for Construction and Repair - P & 4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed a mixer that had rust & paint chipping off the surface. PIC indicated it was used to mix waffle batter. Mixer was an attachment intended for use mixing paint, obtained at Lowe's. CDI - mixer was discarded. This product has not been shown to be safe for use with food - obtain proper mixing equipment. Materials used in construction of food equipment shall be safe, durable & corrosion resistant. Food contact surfaces shall be smooth, easily cleanable & free of chips, breaks, seams, pits & similar imperfections. 4-501.11 Good Repair & Proper Adjustment-Equipment - C - Observed tears in gaskets on walk in cooler door, 2 doors on the 3-door cooler, & 2 doors on the 4-door cooler. Replace. Observed rust & corrosion on lower shelf of the small table next to the 3-comp sink & on shelves over the 3-comp sink. Replace. Equipment shall be maintained in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed residue & build up on the gaskets of all coolers, on the faucet around the back handwashing sink, & on cooler doors & handles. Observed build on the pipes & equipment attached to the dish machine inthe front area. Clean areas.
Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Observed damaged & water stained ceiling tiles in the back storage room. Replace tiles - recommend replacing them with non-absorbent tiles.
Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed significant build up of food debris & residue under the equipment in the grill & front dish washing area. Clean thoroughly. Also osberved some build up around the drink lines where they enter the wall in the back room.
Physical facilties shall be cleaned as often as necessary to be kept clean. |