| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employees shall only eat or drink in designated areas where the contamination of exposed food, clean equipment and utensils can not occur. Noted employee drink from their drink in the prep area by the oven. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Noted handwashing sink at the entrance in the drink station without any paper towels. CDI instructed PIC to place paper towels in the dispenser.
6-301.14 Handwashing Signage (C) Noted no handwashing signage at the same hand sink listed above. CDI provided hand washing signage to PIC. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw animal foods need to separated by species and below ready to eat food items. Noted hot dogs stored directly on top of raw pork chop and under fish, noted raw sausage stored above cooked pork. CDI all food items were relocated to achieve proper storage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Food contact surfaces shall be clean to sight and touch. Noted no sanitizer is registering on the test strip. Unit was primed during the inspection but unit is still not pulling in sanitizer. does not need to be used until it is sanitizing appropriately or used as a pre-clean. Noted a clean food container stored with food residues. CDI container was removed and given to dish washer and immediately washed, rinsed and sanitized. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) TCS food cooling shall be cooled to 41F within 4 hours. Noted yams in the 1st walk in unit at 12:53 at 61 and at 1:35 the yams were still at 61F. CDI instructed PIC to place yams in the walk in freezer to cool properly. |
|
22
|
3
|
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) TCS food items being cold held are to be held at 41F or below. Noted all food items temped in the walk in unit 3 as denoted on the temperature chart above 41F. Noted food items temped in the walk in number 1 that are close to the door above 41F. Noted all food items in the 2nd walk in unit above 41F. CDI all TCS items were moved to the walk in unit 1 and the connected freezer door was opened to be able to properly cold hold at 41F or below.
Noted chicken stored on a prep surface at 52F, CDI placed into the walk in. Sausage was noted at 42 in the ice bath, CDI instructed PIC to add more ice. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) Chemicals removed from their original containers are to be labeled. Noted buckets of water and fabuloso stored in the drink stations at the door and near the ice machines. Noted bottle of bleach water in the warewashing area in a spray bottle with no label. CDI instructed PIC to label containers properly. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Equipment for cooling and cold holding shall be sufficient in number and capacity to provide food temperatures as required. Noted all walk in units cold holding TCS food items above 41F. Will need to verify that units are operating properly. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for food items that are easily identifiable container of food need to be labeled. Noted re-used working containers storing food other than what is listed on the label. Such items are fat back, pork chitterlings and various other foods throughout the establishment in the refrigeration units. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Noted shipment of rice and sugar stored on the floor in the area where clean food containers are stored, the floor was wet with splash from wet dishes being brought into the area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths need to be stored in a container of chemical sanitizer (50-200ppm) when not in use. Noted wet cloths stored on the prep tables in the establishment. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Clean equipment needs to be stored in a manner that promotes proper air drying. Noted clean food containers stacked wet. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment needs to be maintained in good repair. Noted torn gasket on the walk in refrigerator units. The 1st and 2nd walk in units have a leak (the 2nd unit has water spilling onto food items and containers), floors are damaged in each walk in unit, walk in units are not operating properly, the dish machine is not pulling sanitizer properly, noted damaged food storage container throughout (specifically the large containers used to hold cut cabbage), noted missing light shield in the 1st walk in unit. Noted damaged counter tops on the buffet lines. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Nonfood contact surfaces shall be cleaned at a frequency that prevents soil residues.
Clean the exterior faces, sides and surfaces of the cook line equipment, fryers, oven doors, jams, reach in, prep units and surfaces. Clean the racks in the walk in coolers, lower shelf lines, racks, rolling carts, vent filters, ceiling hvac filters as well as the hot light with dust debris. Clean the ware wash line walls along the sliding trail line and lower vat areas of the sinks and vats. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat Main employee hand washing sink has a leak. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
Yes
|
Yes |
5-402.13 Conveying Sewage (P) Sewage shall be conveyed to the point of disposal through and approved sanitary sewage system/pipes. Noted the handsink in the bakery/prep area conveying sewage directly on the floor. Previous inspection the 3 compartment sink plumbed with the handsink was improperly disposing of waster water. Will need to verify that the handsink is fixed properly without damaging the ability of the 3 compartment sink to dispose of wastewater properly. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.19 Closing Toilet Room Doors (C) Employee restrooms are not equipped with self closures and are located in close proximity to the cooking areas. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) PHYSICAL FACILITIES shall be maintained in good repair.
Floors in need of repair and re-grouting. Worn areas with broken tile and low spots observed throughout the kitchen. Ceiling tile in need of repair and replacing. Ceiling tile found discolored and in need of cleaning. clean the walls where splatter is observed. Repair broken floor tiles as needed throughout the establishment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Employee items need to be stored away from any items or equipment used in the establishment. Noted employee items scattered in the dry storage and clean equipment areas. Noted employee food items stored on the top shelf in the main walk in refrigeration unit above food used in the establishment. |