| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - PUse proper procedures to wash hands. Observed food employee washing single-service gloves when washing hands. CDI, employee washed hands as instructed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed black residue accumulating on upper area of ice machine and rust accumulating on side of ice machine. CDI by instruction. Repeat. Food contact surfaces shall be cleaned as required. Observed can opener blade soiled with dried food residue. CDI, can opener relocated for cleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PChemical dish machines shall provide proper concentration to sanitize dishes. Observed no chlorine left in chemical bucket and was discharging 0ppm as measured by test strips. CDI, chlorine bucket was replaced while on site. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed cut tomatoes recently prepared according to operator and cooling inside prep cooler above 45 degrees F. CDI, operator relocated tomatoes to walk-in cooler to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed little date marking being implemented in facility and several containers of house made pasta sauce prepared on Wednesday according to operator, 2 containers of viel that were cooked on Wednesday according to operator and a container of eggplant that frozen and removed from freezer yesterday that wasn't date marked in restaurant. CDI, operator voluntarily discarded 3 containers of pasta sauce and 2 pans of viel. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PFGeneral Comment: Toxic substances shall be labeled by common name of substance. Observed 1 container of degreaser not labeled as required. CDI, operator labeled container of degreaser. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed pasta cooling in a coverd container at prep counter at 83 degrees F. Observed 2 containers of cut tomatoes overstacked and cooling in a prep refrigerator. Observed 1 bulk container of spaghetti cooling inside a tightly covered container inside walk-in cooler 2. CDI, operator relocated tomatoes and pasta to walk in cooler to rapidly cool. Operator spread the spaghetti onto a sheet pan to rapidly cool inside walk-in cooler. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Store containers of sanitizer so that contamination of equipment is prevented. Observed a large container of sanitizer used to store wet wiping cloths sitting inside vat of 3 compartment sink. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils inside food with the handle up. Observed small bowls and lids used to dispense foods inside containers and immersed inside the food.Store in-utensils in a clean, dry area. Observed tongs and other utensils stored on soiled cloths along prep line. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean utensils in a clean, dry area. Observed cutting boards wedged between a soiled wall and dirty area of tall reach-in refrigerator inside kitchen. Observed several containers used to stored clean utensils and containers were collecting food debris. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - CGeneral Comment: Nonfood contact surfaces of equipment exposed to splash or spillage should be constructed of nonabsorbant material. Observed shelving inside walk-in coolers being lined with absorbant materials. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles - CGeneral Comment: Waste handling units for refuse shall be nonabsorbant, rodent-resistant and leakproof. Observed a drainplug missing on outside dumpster. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed debris accumulating on floor below warewashing machine and under equipment along prep line. Observed some debris and soil accumulating on shelving throughout kitchen. Clean. |