| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be clean to sight and touch. -Pf- 0pts Repeat- Observed a can opener soiled and in need of cleaning. -CDI- PIC moved the item to the three comp sink to start the cleaning process. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2)(b) Potentially Hazardous Food (PHF/TCS) shall be maintained at 45F or less. -P- Repeat 3pts- Observed Cheese at 58F and liquid egg at 47F at the cookline ice bath. CDI- PIC voluntarily discarded the items. PIC was told a better ice bath method could be used by making sure the containers were in the ice at a deeper depth and with more water. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF- Observed chicken bites cooked and cooled the day before. PIC stated the item is normally discarded at the end of the day. CDI-PIC voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 (B) (3) Time as a public health control food shall be marked at which time the food is cooked or removed from cold holding. -Pf- 0pts- Observed blanched fries without proper time of which the item was placed on TPHC. CDI- PIC correctly place the time at which the item would be discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 (A) (3) Food shall be protected from contamination by storing the food at least six inches above the floor. 0pts- Observed a box of frozen chic kin being stored on the floor in the freezer and a crate of tea being stored on the floor in the walk in cooler. The PIC moved these items off the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304-14 (B) Wiping cloths shall be held in a chemical sanitizer solution at a concentration specified by the manufacture. Observed soiled wiping cloths throughout the facility being stored outside of sanitizer and a sanitizing bucket with wiping cloths at 0 ppm Cl. Maintain wiping cloths in sanitizer buckets. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment -Repeat 0.5pt- Keep equipment in good repair and calibration. Observed seal on walk in freezer in poor repair. Observed split gasket on standing cold hold unit and low boy near bisect prep. Repair items. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces shall be clean to sight and touch - Repeat 1 pt- Observed food debris accumulating on bottom of tall reach in freezer unit and heavy grease and soil buildup in doors and sides of frying equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be kept in good repair- Observed tiles broken and grout repair needed throughout the facility. Repair tile near can wash and in lobby self service area.
6-501.12 Floors, walls, and ceilings shall be kept clean- Observed cleaning needed on floors throughout kitchen area. |