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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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|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed the quat sanitizer solutions throughout the establishment ranged between 0ppm-100ppm. CDI- PIC dumped and made fresh sanitizer that measured 200ppm. When using chemical sanitizers, the solutions shall meet manufacturer's specified concentration. (Quat: 200-400ppm) ~NO POINTS~ Due to no observation of using the sanitizer solutions during inspection.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C)- Observed pink growth in the ice machine. Needs to be cleaned. Ice machines shall be cleaned as per manufacturer's recommendations and as often as needed to keep clean. |
|
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)- Observed the egg patties, sausage patties, and sliced ham that are being hot held were at 130F and 113F respectfully. CDI- PIC voluntarily discarded foods. If units are unable to maintain proper hot holding temperatures, recommend using TPHC procedures. When held hot, TCS foods shall be maintained at 135F, or greater, at all times. ~REPEAT~ |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed an open jug of salsa on the bottom of the prep table. The lid had the manufacturer's instructions labeled to "Refrigerate After Opening". When checked, the salsa measured 68F and the staff member stated that it was opened the day before. Pointed out refrigeration instructions to the staff member and they were unaware that it needed to refrigerated. CDI- Salsa was voluntarily discarded. Once opened, TCS foods that are labeled to refrigerate after opening shall be held at 41F, or below. ~REPEAT~ |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)-Observed a wet wiping cloth being stored in a container of sanitizer at the coffee station and on the service line. When measured, the concentration of quat sanitizers were between 0-100ppm. CDI- Containers were pulled and filled with fresh sanitizer that measured 200ppm. Wet wiping clothes shall be stored in-between uses in a container of sanitizer that meets the manufacturer's specifications. ~REPEAT~ |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Observed a pool of standing water in the bottom of the tall, single-door, reach-in cooler. Needs to be cleaned. Nonfood-contact surfaces of equipment shall be cleaned as often as needed to keep clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Observed a hole in the wall by the gas line for the tall oven in the kitchen. Needs to be repaired. Physical facilities shall be maintained in good repair. ~REPEAT~
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)- Observed several pieces of old kitchen equipment outside. Needs to be removed. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- At beginning of inspection, observed an employee's drink being stored on the cutting board of the prep cooler on the service line. CDI- PIC voluntarily discarded the drink. Employee food and drinks shall be stored in designated areas where as to not contaminate food, equipment, and food-contact surfaces. |
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