| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C): Employee drinks shall not be stored on or above any food, prep surfaces, clean equipment, utensils, linens, or single service items. Noted a box of gloves stored on personal table next to employee drink.
Employees should not eat or chew gum while working at food prep areas or with clean utensils. Noted an employee chewing gum while working with slicer. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding - (P): TCS food shall be hot held at 135F or higher. Noted one pan of bone-in fried chicken at 128-130F. Cook was already working on a replacement pan of this and voluntary discarded this. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding - (P): TCS food shall be cold held at 41F or less. Noted a pan of tomatoes at 53F in top left side of sandwich prep unit. Banana peppers next to that were also around 45F. Other items in unit were in compliance. PIC voluntarily discarded tomatoes.
Have unit repaired. Until then, use emergency time marking and only hold tomatoes for a maximum of 6 hrs. PIC already put in a work order.
Inspector will verify in 3 days. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels - (Pf): Packaged items on display for customers must have proper labels which include:
1) Common name of food
2) Listing of ingredients & sub-ingredients in descending order
3) Net quantity
4) Name & place of the business / packer
5) Major food allergens unless already included in an ingredient name (i.e. soy sauce)
Observed a few rotissiere chicken salad containers missing ingredients and allergens list on labels. PIC reported that one of the printers does not always print the ingredients. Corrected by re-printing the labels which had the ingredients / allergens.
Also noted one small container of chipotle chicken thighs on hot bar; paperboard wrappings with required info are coming in for these tonight. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - (C): Utensils should be air dried after sanitizing and should not be cloth dried. Noted slicer parts being wiped with a linen. Please use a disposable towel instead when it is needed quickly. |
|
47
|
0.50
|
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 should be in good repair. Address any rusted shelving in units (i.e. prep unit shelving inside reach-in portion, middle glass deli case black shelf is rusting/peeling, lower shelf in walk-in cooler for chicken, etc). Walk-in shelving covers are chipped/cracked and need repair/replacement.
Sliding door for deli case (where salads are dispensed) is falling off. Sandwich make unit not holding food at proper temp in one area. Work order in for both of these items. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C): Nonfood contact surfaces of equipment shall be clean. Cleaning is needed of walk-in cooler / freezer fan covers & gaskets. Also, cleaning is needed of main hand sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) and 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - (C): - Physical facilities should be easy to clean and in good repair. Walk-in freezer floor surface has build-up and rough surface, which makes cleaning difficult. Some areas of deeper grout noted around fryers.
Coving tiles are damaged around walk-in cooler door.
Staining & rusted noted on ceiling tiles and ceiling grid at rotissiere oven area.
6-501.12 Cleaning, Frequency and Restrictions - (C): General cleaning is needed of floors under equipment or hard to reach areas or corners (i.e. large mixer). |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) - Light bulb missing at back of walk-in, lighting intensity too dim. It was reported that there is an electrical item to address for this.
The light intensity shall be at least 10 ft candles in walk-in refrigeration units and dry storage areas. |