| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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)
Trays of bbq and chili found on the hot bar under 135F. Temps were 80F and 93F. All removed and reheated on the griddle to 190F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) or above. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Temperatures of all TCS food in the walk in cooler were all found above 41F. Temps were 43F to 48F. All lowered to 41F and below after thermostat was unstuck. CDI. Raw chicken, hot dogs and beef patties on the condiment cooler were found 47F. All removed cooled in the freezer to 37F. CDI.
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) or above, except that roasts cooked to a
temperature and for a time specified in 3-401.11(B) or
reheated as specified in 3-403.11(E) may be held at a
temperature of 5C (41F) or less. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Hoshizaki 4 door low boy freezer found not holding capacity. Condiment cooler upon arrival found not holding capacity, Walk -in cooler found not holding capacity upon arrival. Condiment cooler dial adjusted and now at 38F. Walk in cooler dial adjusted and thermostat was unstuck. Ambient temp of 33F during inspection. Refrigerator capacity for cooling and cold holding of foods shall be in good working order, holding proper temperature capacity of 41F or less without the use of ice. Verification with in 10 days to verify freezer is holding capacity. Ensure temps are holding at 41F or less.
3-501.15 Cooling Methods (Pf) Chicken shredded and ground beef was found cooling in metal pan that was tightly lidded. Slant lid and allow the heat to escape. inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Whisk stored in a container of soda water upon arrival. Store inside a tray without water, solution or sanitizer and replace every 4 to 6 hrs. Utensil removed and washed, rinsed and sanitized.
During pauses in FOOD preparation or dispensing, FOOD preparation
and dispensing UTENSILS shall be stored:
(A) Except as specified under (B) of this section, in the FOOD
with their handles above the top of the FOOD and the container;
(B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY
FOOD with their handles above the top of the FOOD within
containers or EQUIPMENT that can be closed, such as bins of
sugar, flour, or cinnamon;
(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 such as ice cream or mashed
potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice
scoops, are used only with a FOOD that is not
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; or F) In a container of water if the water is maintained at a
temperature of at least 57oC (135oF) and the container is
cleaned at a frequency specified under Subparagraph 4-
602.11(D)(7) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Ensure all surfaces where single service articles are stored are on or in a clean location. Store in a clean location. The PIC was advised and inverted all containers after removing containers exposed to contamination. SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored where they are not exposed to splash, dust, or other contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Replace rusty attachments along the walk-in-cooler doors, walls and remove rusty racks throughout. Rusty, damaged shelving in cooler. Grease leaking from catch pan/line under the griddle top. Rusty shelving at above three compartment sink. Equipment is to be in good repair.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the 3 comp sink along the sink nozzles and sink surfaces. Ware washing equipment is to be clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Clean the exterior surfaces of equipment faces, the cook line equipment and make lines. Clean the ice maker upper exterior filters with dust build-up, the drains with trash debris, exterior of the walk incooler/freezer facings on the doors, door threshold, walls exterior and interior and gasket lines. Clean the racks on the inside of the walk in cooler, shelves and lines throughout where accumulation is observed. Clean the light fixtures, hvac return vents, monitors and screens along the timers and make lines. Clean the timer clocks and inside each reachin and pull out location. Clean the hood line housing. Clean the gaskets on the reachins and coolers. Clean the cook line fryers, lower cabinets under the fryers, griddles and prep table line surfaces. Clean the hand sinks and the tops of the standing equipment with build-up. Clean the walls in the walk-in-cooler along the panel seams and surfaces. The PIC has been advised. Nonfood Contact Surfaces shall be cleaned at frequency that precludes the accumulation of soil residues.***REPEAT VIOLATION*** |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
Clean the toilets, urinals in the restroom. Remove tape substance from the female toilet seat. Replace if not cleanable. Plumbing fixtures are to be clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
5-501.115 Maintaining Refuse Areas and Enclosures (C)
Ensure the dumpster receptacle area on the outside is clean and keep the lids and sliding doors closed. Receptacles are to be maintained and kept closed. All lids closed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Grout receded and missing between floor tiles throughout kitchen and walk in cooer. Flooring in facility is in need of a regrouting and repair where broken or missing floor tiles are present. Missing grout has created an area that is no longer easy to clean and maintain. Repeat violations for flooring has occurred on previous inspection and must be addressed. An intent to suspend will be issued if not corrected. Floors are to be in good repair.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Rust residue found along exterior walls of the cooler.
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the Frp panels throughout that are observed with dust build-up and in need of cleaning. Ceiling tile in need of cleaning and replacing. Some areas stained on the ceiling tile. Clean the floors along the make lines, under equipment, along the walls and where accumulation is observed. Work orders made per manager. The PIC is aware. Physical facilities shall be maintained in good repair. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |