| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 When to Wash - P: Observed food handlers leaving the kitchen area and returning and putting on a pair of gloves without washing hands. Shall wash hands before gloving. Observed one waitress that put dirty dishes in the dish room and did not wash hands before handling clean dishes.2-301.12 Cleaning Procedure - P: Observed food handler not using a paper towel to turn off the faucet after washing hands. Food handlers shall use a paper towel to turn off faucet to avoid recontamination of hands. Instructed manager to correct. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11 Preventing Contamination from Hands - P,PF: Observed a food handler touch cooked eggs with their bare hands. Eggs were thrown away by owner. Shall use a barrier such as gloves, tongs, deli paper to handler ready to eat foods. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.14 Hand washing Signage - C: Please post an employee hand washing sign in the rear prep room. Sign provided. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
Yes |
4-703.11 Hot Water and Chemical-Methods - P: The temperature indicator did not register for the small mechanical dishwasher. Shall achieve a utensil surface temperature of 160 F. Will verify compliance with 10 days. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed sausage patties in the Henny Penny at 117F. Sausage patties were reheated on the grill. Shall hot hold foods at 135 F or higher. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed shell eggs stored beside the grill at 60 F. Shall store eggs under refrigeration at 41 F or below. Moved to prep refrigerator. Observed slaw at 53 F, milk and cottage cheese at 49 F in the bottom of the prep refrigerator. Slaw and cottage cheese was voluntarily destroyed and the milk was removed to another refrigerator. Observed raw hamburger and cooked beef tips at 53 F, cooked roast beef & BBQ at 50 F in the upright refrigerator at the stoves. Items were voluntarily destroyed by manager. Observed fried chicken at 50 F and other items at 47 F in walk in cooler #5. The fried chicken was voluntarily destroyed by manager. Shall maintain refrigeration units at 41 F and cold hold foods at 41 F or below. Will verify compliance in 10 days. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: In the prep unit, observed cooked sausage and pepperoni with a prep date of 6/8/14 which was at 47 F therefore there is a 4 day hold for the foods that were dated. These items had exceeded their date mark time and was disposed of my manager. Shall hold foods for 4 days at 45 F or below and 7 days at 41 F or below. |
| 23 |
0 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
Yes |
No |
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF: Please asterisk eggs (which had been rubbed off) on the menu that are cooked to order. Will verify compliance with 10 days. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
No |
No |
Yes |
7-102.11 Common Name-Working Containers - PF: Observed a bottle of windex with clean utensils on utensil cart in the dining room with no label. Labeled during inspection.7-201.11 Separation-Storage - P: Observed sanitizer buckets next to the red eye gravy and on the prep sink in the buscuit making room. Also observed a dispenser for hand sanitizer over the prep sink in the rear prep room. Remove the chemicals off the floor from under the three compartment sink. Shall store chemicals on a lower shelf away from food, clean equipment and dry goods. Will verify in 10 days for compliance. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Outer Openings, Protected - C: All outer openings to the food service, dining and restrooms shall be protected from pest by self closing doors, closing gaps on doors/buliding, and screening. Seal holes in the floor where the electrical lines were in the dry storage room. Repeat violation.6-501.111 Controlling Pests - PF: Observed numerous flies present in the facility. Please address. Repeat violation. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Observed the bottom of a plate holding cooked country ham sitting in direct contact with fried chicken in cooler #1. Provide a barrier between foods. Corrected during inspection. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14 Wiping Cloths, Use Limitation - C: Shall keep sanitizer in the buckets clean and store damp cloths when not in use in the sanitizer buckets. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: Observed utensils being stored in standing water at 93 F and utensils stored in grease at 111 F. Shall store in use utensils on a clean surface or in a food or water at 135 F or above. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
No |
No |
4-903.12 Prohibitions - C: In the dish room, observed condensation leaking from the plumbing lines onto clean dishes. Shall store clean dishes away from the condensation and keep the condensation wiped down.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Please make sure that while spraying the dirty dishes at the dish machine area that water is not splashing on the clean dishes from the small dish machine side. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C: Do not store foods in Styrofoam containers. Store in washable containers. Corrected. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Replace gaskets on doors of walk in cooler # 5, left side door of the two door wait station refrigerator and the door of the small walk in freezer next to cooler #5. Paint shelving in the pizza unit and the small walk in freezer and bottom (floor) of the cooler #1. Replace corroded shelf under rutabaga in the walk in cooler #5, paint wood shelving over the plate dispenser. Address rusting area in the potato peeler. Prepare broken door on the pizza oven. Replace any missing handles on equipment. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C: Crates are not approved shelving. Shall store items on shelving at least 6 " above the floor or on carts with wheels. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean the white plastic cover inside the ice machine (corrected), clean window fans at the ham station and other as needed. Clean shelving in the kitchen and drink station area. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 System Maintained in Good Repair - C: Address leak at the hand sink and prep sink in the rear prep room. Address leak from sprayer in the dish room. Repair sink in the diaper changing area in the women's restroom. Tighten toilets seats and secure toilets to floor in the bathrooms where needed. Caulk counter tops in the women's restroom and repair where damaged. Adjust faucet on the hand sink in the rear prep room to where water does not go on the floor when washing hands. Adjust prep sink in the rear prep room to where there is not standing water in the sink. The toilet in the diaper stall in the women's restroom want flush and paint stalls in the area as well. 5-202.11 Approved System and Cleanable Fixtures - C: Please remove the diaper changing pad that is damaged and hard to clean from the women's restroom. |
| 50 |
0 |
Sewage and waste water properly disposed |
No |
No |
No |
No |
Yes |
5-402.11 Backflow Prevention - P: Provide an air-gap (indirect drain) at the prep sink in the rear processing room. Contact building inspections for more information. |
| 51 |
0 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
No |
No |
6-501.19 Closing Toilet Room Doors - C: Keep restrooms doors closed to prevent pest entry. |
| 52 |
0.50 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.11 Outdoor Storage Surface - C: All garbage, recyclable and oil waste containers outside must be stored on a non-absorbent pad such as concrete and asphalt.5-501.15 Outside Receptacles - C: Garbage containers containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors or covers. The trailer is not pest proof or water tight. Repeat violations.5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C: Provide a trash can at the hand sink in the rear processing room. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Paint or seal the floors in the women's restroom and walk in coolers with concrete floors. Repair ceiling in the men's restroom. Repair wall behind stall #2 in the women's restroom. Repair any damaged floor tiles where needed in the kitchen, bathrooms, etc. Repair walls where damaged in the kitchen, dish room and prep room. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Provide baseboard coving where needed in the kitchen, storage room and walk in cooler units. 6-501.16 Drying Mops - C: Dry mops over the mop area. 6-501.12 Cleaning, Frequency and Restrictions - C: General floor cleaning needed under cooking equipment and other equipment. 6-201.17 Walls and Ceilings, Attachments - C: Wipe vents in the restrooms. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C: Increase lighting in the dry storage area to at least 10 Foot Candles. Today at 2-4 Foot Candles. Replace any lights that are out in the facility. 6-202.11 Light Bulbs, Protective Shielding - C: Replace missing shatter proof bulbs that are missing in the both three door refrigeration units in the rear of the restaurant.6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C: Clean hood filters at the ham station. |