| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- REPEAT- Observed high temp dish machine functioning at 150-153F. The machine was actively being used during the inspection. CDI- PIC switched the dish machine to a Cl sanitizer. A VR will occur no later than 12/01/17 to ensure facility is properly sanitizing food contact surfaces.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed a sanitizer bucket being used at 0 ppm Cl. CDI- PIC brought the concentration to 50 ppm Cl.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives and metal pans stacked together with food debris and residue left on them. CDI- Items were moved to dish pit area to be properly cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black build up on the inside walls of the ice machine. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed pasta on time, according to the PIC, however there were no written procedures, start time, or end time documented for this item. CDI- Item was voluntarily discarded and EHS provided PIC with written procedures and educated on the importance of documenting the start and end time. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed a consumer advisory on the menu with only a reminder. A VR will occur no later than 12/01/17 to ensure the facility provides a disclosure statement on the menu. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back doors closed with an air gap at the bottom large enough for a small pest to enter.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies in the back storage area. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - REPEAT- Observed several dry wiping cloths stored on a prep top with visible debris. Ensure wiping towels are
changed out when debris accumulate. Observed prep side of kitchen sanitizer bucket with debris accumulation as well. Also observed wiping cloths being stored on employee aprons.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wet cloths stored on prep surfaces. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several stacks of metal pans stored together wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed dish machine not functioning properly. Also observed rusted shelving in cold holding equipment and dry dishware rack.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed prep top cutting board in need of replacing or resurfacing do to deep cuts and grooves. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed several
gaskets throughout the facility and handles of equipment in need of cleaning due to food debris and residue build up respectfully. Also observed grease build up on cook line equipment. Clean items as needed to reduce and prevent build up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. -REPEAT- Observed detached baseboards, damaged FRP, missing door molding, and a few
holes throughout the facilities walls.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers
shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed walls and floors of hard to reach areas in need of cleaning do to grease and food splatter build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C- Observed light out in walk in cooler. Provide at least 50 ft candles of light in the walk in. |