| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)-Hot water of at least 100F shall be available at handwashing sinks. Today hot water had been turned off and hot water knob was not working properly. Maximum temperature reached was only 73F. CDI by PIC repairing knob during inspection & turning hot water on. Maintain hot water at handsink at 100F and repair hot water heater, or other item that is causing hot water to be turned off. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)-Chlorine residual in dishmachine shall meet 50ppm as required on data plate (manufacturer's specs). Today chlorine measured 0ppm chlorine. Bucket had only a little product left and was not pulling product through correctly. PIC changed out to a new sanitizer bucket of chlorine, primed machine, and it met 50ppm requirement. Check machine daily to determine whether it is working properly. |
|
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)-Maintain cold TCS foods at 41F or less. Today salad bar was holding cut lettuce and cut kale at 48F in a shallow container, spread in thin layer. PIC reported that this is not discarded at the end of the salad bar 12pm-2pm. CDI by instructing PIC to discard at end of service by 3pm. Cut lettuce earlier in day so that it is allowed to reach 41F or less before placing on cold salad bar. May also need to use a deeper pan. Highly recommend using Time as a Public Health Control for lettuce & kale, so that they are pulled from refrigeration, washed & cut, then discarded at the end of a 6 hour period. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)-Time as a Public Health Control requires that the time the hot food is to be discarded is written at the time it is removed from cooking, before placement on hot holding in this case. Egg rolls/spring rolls have a written procedure, provided by PIC; however sticker that is next to pan is missing a time. CDI by having PIC discard spring rolls as planned. Keep time written a part of TPHC procedure. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)-Seal any larger gaps in ceiling (i.e. around electrical conduits, especially in back storage areas). Use wire mesh to cover partially open vent in utility closet. Outer openings of a food establishment shall be protected against the entry of insects & rodents by filling or closing holes and other gaps along floors, walls, ceilings and using closed, tight fitting windows and solid, self-closing, tight fitting doors. Back door was left open without screening or overhead fly fan. Keep a fly fan running while door is left open or install a tight fitting screen door. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Keep wet wiping cloths stored in sanitizer that measures 50-100ppm chlorine. Noted two wet wiping cloths on wait station table. Keep these stored submerged in bucket of sanitizer. |
|
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 shall be in good repair & proper adjustment. Cracked areas present inside of white freezers and rust forming on inside/outside of units. Freezer handles are loose. Replace split gaskets on upright freezers, prep cooler, tabletop cooler, & 2 door cooler. Replace missing front panel from main prep cooler, 2 door cooler, and glass 1 door cooler. Address all rusted/chipping shelving (canned goods, dry goods shelves, walkin cooler, shelves inside of equipment) casters, & legs of equipment throughout. Main prep cooler that holds raw vegetables & coolers is no longer easily cleanable, gaps between metal lip & cutting board at main prep cooler are difficult to clean & can harbor crumbs/food. Part of lid release piece on handle for one rice warmer is cracked & broken. Sugar bin is cracked along top part of bin.
4-101.11 Characteristics - Materials for Construction and Repair (P)-Styrofoam panels placed in top of smaller prep cooler are not easily cleanable, and durable & should be removed, and replaced with metal tray or lid.
4-501.12 Cutting Surfaces (C)-Cutting boards when no longer effectively cleaned, shall be re-surfaced or replaced. Re-surface or replace two large white cutting boards that have deep crevices that are stained with black residue. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)-
Significant grease & food residues noted in layers on some equipment. Layers of encrusted grease from outer surfaces of equipment should be removed, in between cookline equipment, along gaskets, and interior surfaces of refrigeration. Clean tray on top of wire shelf to right of the cookline. Tracks on glass sliding door cooler should be cleaned to remove residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat-(C)-Plumbing fixtures shall be kept in good repair. Hot water heater is leaking from top plumbing lines. Work with plumber as needed to address this. PIC was turning off hot water during periods of non-use, and hot water was not available when at handsink when EHS arrived. Address leaking faucets at 3 comp. sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C-Significant damage of floor tiles noted throughout (loose, peeling or broken tiles especially at dishmachine & beneath freezers). Noted a few chipped or damaged floor tiles in dining and in back storage area for kitchen. Swinging door to kitchen is no longer easily cleanable, and rough in many areas. Lower wall to the left of the cookline is rough & should be smoothed. Walls in back dry storage area have significant damage/holes in bottom areas. Replace any areas of loose or missing baseboard coving (dry storage). Back door has large amounts of corrosion & is no longer smooth, easy to clean. Wall damage noted in corner of women's restroom that appears to be previous water damage. Back ceiling vent is chipping/rusted. 6-501.12 Cleaning, Frequency and Restrictions - C- Continue to clean difficult to reach areas such as behind freezers, behind dry storage shelves in old walkin and floor behind cookline. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C)-Lighting in food storage areas shall be at least 10 ft. candles of light. Light bulbs in upright freezers, and 2 door cooler are missing or burned out. |