| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
TEN DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many dishes stored as cleans with visible food debris. Too many to be corrected during inspection. EHS will make return visit to reassess cleanliness of food contact surfaces within 10 days. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed diced pork in cold drawer above 41F and several TCS foods (tomato sauces) in RIC above 41F.
CDI- Items rapidly cooled back to 41F. (-3) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed pico undated in fliptop.
CDI- PIC dates pico. (-0) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed bleach as final step used in 3 comp sink for dishes, then moved to chemical dish machine without rinsing first. Chemical dish machine sanitizer states do not mix with other chemical substances.
CDI- Sanitize at 3 comp sink is halted. Dishes rinsed before loading into dish machine. (-0) |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw shrimp thawing on prep counter.
CDI- Shrimp moved to WIC. (-1) |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flies in back area near warewashing, and one smoky brown cockroach on ground beneath prep top.
Facility has regular pest control abatement services. Increased frequency is advised. (-2) |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. (-1)
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.
Observed many soiled wiping cloths on surfaces throughout facility.
EHS discusses proper wiping cloth use with PIC. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoops for dry beans and rice inside container so handled would need to be touched to use.
CDI- Scoops removed from containers. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed reach in cooler increase from 40F to 50F within one minute of door held open. TCS foods inside struggle to cool at proper rate and maintain at 41F and below.
PIC calls in work order during inspection. EHS advises keeping thermometer nearby and not cooling in RIC while awaiting diagnostic/repairs. All items above 41F rapidly cooled in WIC. (-0.5) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed soiled wash and sanitize basins in use at 3 comp sink.
CDI- Sinks drained and basins sanitized. (-0.5) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed dark residue on outside of WIC door. Also observed racks throughout with accumulation of debris. Increased cleaning frequency is advised. (-1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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.
Observed need for cleaning to floors throughout. Food debris has accumulated behind and under equipment. (-1)
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.
Observed deteriorated flooring in main kitchen and front server area, no longer smooth and cleanable. Repair at earliest opportunity. |