| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF: Several risk factors were noted during inspection such as date marking, hand washing and temperature control. Please be aware that all though facility has employees that have obtained a certificate from an ANSI approved food safety course, points can still be deducted for not having managerial control.
Grade cards shall be posted to where they are visible to the public. Shall request a re-inspection due to receiving a B grade. Inspector will conduct inspection within the 15 days of requesting. |
| 2 |
0 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P: Shall be knowledgeable concerning the employee health policy. When asked employee, they were not knowledgeable about the policy. A policy was supplied to the owner and recommended that it be posted in the employee break room. |
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Eating, Drinking, or Using Tobacco - C: Observed employees eating watermelon on a prep table and a cup without lid. Shall eat food in a designated employee area. Observed open bottles of personal drinks being stored over washed sweet potatoes in reach-in cooler. Store all employee drinks and food below or away from all food prep / storage areas, clean utensils, clean equipment or single service items. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 When to Wash - P: Observed employees touching face and skin and continue working with food and clean equipment. Also, observed food handler handle raw meat and continue to work with out washing hands first. Also, when gloves become contaminated such by eating with gloves on, they shall be removed before handling clean utensils. Shall wash hands before putting on a pair of gloves to handling ready to eat foods. Shall wash hands after handling raw meat, changing task and when hands become contaminated. 2-301.12 Cleaning Procedure - C: Observed food employees washing hands and not turning off the faucet with a paper towel. Shall use a barrier such as a paper towel to turn off the faucet after hand washing so to avoid recontaminating hands. 2-301.15 Where to Wash - PF: Observed food handler wash hands in the prep sink in the biscuit room. Shall only wash hands in an approved hand sink and not in the prep sink. A handout about proper handwasing was given to owner to discuss with employees. REPEAT. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF: Noted hand sinks being used for multiple purposes such as dumping water from sanitizer buckets and dumping other water from food containers. Hand sinks shall only be used for hand washing so that employees needing to wash hands can always have access. Instructed manager to work with employees. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
-4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Observed food debris on several metal pans and containers. Food contact surfaces shall be clean to sight and touch.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C: Observed a black residue on the inside ceiling of the ice machine and on the shield in the storage compartment in the ice machine. Shall keep ice machine cleaned at a frequency to prevent residue buildup. Corrected during inspection. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Potentially hazardous food shall be cold held below 45F. Noted slaw and cottage cheese in top of pizza prep at 46-47F and eggs & mozzarella at 49-53F in bottom of unit. Corrected by disposing of mozzarella and moving slaw & cottage cheese and other potentially hazardous items to another prep unit. Unit was only on 5 of 9; turned it up to 6 and then ambient temp got back down to 37F. Closely monitor unit. |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Noted meatloaf and pot roast from yesterday without dates. Instructed manager to date. Also, discussed that bulk milk must be dated if it will be held more than 24 hrs once opened.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Bottom of 3 door prep refrig was above 41F. Thus, food in this area should only be dated for 4 days. Temps in pizza prep refrig were also above 41F; thus, only date food in this refrig for 4 days unless unit maintains below 41F. Instructed manager to redate the items. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-201.11 Separation-Storage - P: Noted a sanitizer bucket stored on prep sink in biscuit room. Keep these stored below or away from all food prep / storage areas, clean utensils and clean equipment. Corrected by moving.
7-102.11 Common Name-Working Containers - PF: Noted just one spray bottle in biscuit room that needed a label. Instructed manager to correct. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Cooling Methods - PF: When cooling food, use shallow layers, ice baths / paddles, leave food vented and stir frequently while cooling. Noted gravy cooling in a deep pan with lid on in walk-in cooler at 150F. Corrected by moving to an ice bath and placing an ice wand in it. About an hour later, noted that employees had put the same deep pot back into the walk-in cooler at 90F with a lid on. Manager chose to dispose of gravy at that point. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label bulk container of flour in biscuit room; corrected. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
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/building, and screening. Add weather stripping on the bottom of the doors where needed. Repeat violation. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.14 Food Preparation - C: Observed scrubbers in food prep sink in biscuit room. Prep sinks shall not be used for anything other than food prep. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Prohibition-Jewelry - C: Noted several kitchen and dish room employees with bracelets and more than an plain-banded ring. Employees should wear nothing on wrist and only a plain banded ring. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14 Wiping Cloths, Use Limitation - C: Noted several sanitizer buckets that were not at proper strength of 100 ppm if temp is 55F - 75F or 50-99 ppm if temp was 76F - 120F. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Noted a few pans that needed to be air dried prior to stacking. |
| 45 |
1 |
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 rusted screws on shield in storage compartment of wait station ice machine. Address frost build-up in 3 door fruit freezer, torn gaskets on 3 door chicken freezer, loose fan cover in 1st walk-in cooler, ice build-up in small walk-in freezer, condensation in potato 3 door cooler, rusted shelves in single door reach-in cooler and water in bottom of unit, torn gaskets on 2 door freezer in kitchen, torn seal on large outside ice machine. Also address rusted castors on tables and chipped plates.
4-202.16 Nonfood-Contact Surfaces - C: Black crates in bottom of outside units are not easy to clean.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C: Bulk milk dispenser thermometer was inaccurate; corrected by placing one in unit. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF: Test strips must be provided for quat ammonia sanitizer. INSPECTOR WILL VERIFY IN 10 DAYS. |
| 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: General cleaning needed on tops of shelving and on the hood filters. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
Yes |
5-203.14 Backflow Prevention Device, When Required - P: No backflow protection noted on hose above handsink in back prep room. INSPECTOR WILL VERIFY IN 10 DAYS.
5-202.13 Backflow Prevention, Air Gap - P: Adjust sink sprayer at single rack dish machine to where there's at least a 1" gap between the sprayer and flood rim of sink. INSPECTOR WILL VERIFY IN 10 DAYS.
5-205.15 System Maintained in Good Repair - C: Repair leaking faucet on prep room hand sink. Address missing faucet handle at spray sink for single rack dish machine. Repair damaged vanity in women's restroom. |
| 52 |
1 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
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 violation. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair ceiling, floor tiles and gaps in the walls in the men's room. Repair loose baseboard tiles in the 2nd stall in the women's restroom. Repair any damaged floor tiles, damaged walls and ceiling tiles where needed in the kitchen, bathrooms, dish room, prep room, rear dining room, etc. Address rusting vents in the dish room. Paint door frames, doors and molding where needed. Repair any damaged window seals in the dish room. Address where the floor is chipping in the walk in cooler. Seal the concrete floors in the walk in units and prep room where needed.6-501.12 Cleaning, Frequency and Restrictions - C: Floor cleaning needed under equipment at the steam table. See continuation sheet. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C: Lighting in all food prep areas should be 50 ft candles; currently its 8-9 ft candles at pizza prep refrig and table to left of it and 11-50 ft candles at front line steam tables. Lighting at all sinks should be 20 ft candles; currently its 15 ft candles at handsink for front line. Lighting in all storage areas should be 10 ft candles; currently its as low as 1 ft candle in dry goods walk-in with flour, sugar, etc and at outside ice machine. Also, replace burnt out light in reach-in cooler, 3 door potato refrig and 2 door wait station reach-in.
4-202.18 Ventilation Hood Systems, Filters - C: Replace missing hood filters at pancake station and ham station.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C: Clean ceiling fan in utensil storage room. |