| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over food on shelf. CDI: Drink relocated. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee adding pickles to a dish on line with no gloves. CDI: Item discarded, employee washed hands, and donned gloves, then returned to work. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed several potentially compromised, dented cans throughout upstairs kitchen area. CDI: Discussion with PIC about properly excluding cans from dry storage. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of dry goods on shelves in upstairs kitchen area. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed employee rinsing dishes at 3-comp sink. Splatter from the dishes as well as the dirty dishes themselves were in contact with the clean dishes hanging above the sink. CDI: All dishes rewashed. Suggestion made to relocate storage of clean dishes to eliminate re-contamination.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed ice machine with black and pink residue on ice shield. Observed black build up on bar soda nozzle. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hollandaise sauce on stove holding at 101F. CDI: Product reheated to 165F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria - P Observed "bed bug powder" for household use only stored under sink in wait station. CDI: PIC directed to only use commercial pesticides.
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed "solarcane" stored over salad prep cooler. CDI: First aid item relocated to safe location. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed door to upstairs kitchen unlocked, and leading directly to street. Protect food by limiting who may access it.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food products stored on drain board of 3-comp sink. PIC stated that they store it there because they do not wash dishes in it. PIC did state that all dishes are rinsed there before going through the dishwasher. CDI: All food items relocated to safe area so that it does not become contaminated. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of tongs stored in broccoli. CDI: Tongs taken out of product. Observed plastic container being used as a scoop in hot sauce. CDI: cup removed from product and replaced with a scoop with a handle. |
|
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 containers throughout facility that were wet stacked. CDI: Items separated for air drying. Facility has limited air drying space currently. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored in container with food debris and dust in upstairs kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several containers and lids with cracks, deep pits, and stains. Observed several utensils throughout facility damaged. CDI: Items discarded during inspection today. |
|
47
|
0.50
|
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. Observed several areas of equipment and shelving with grease build up. Observed outsides of buckets used in upstairs kitchen with significant buildup. REPEAT VIOLATION
4-602.13 Nonfood Contact Surfaces - C Thorough cleaning needed throughout facility on walls, behind equipment, and on floors. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling ceiling tile over 3-comp sink. Replace tile. Observed dry wall hung in upstairs kitchen with no sealing to be easily cleanable. Observed raw, unfinished wood in upstairs kitchen. Observed several shelves throughout facility in need of refinishing. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded, non-shatter proof, bulb over mixer area in upstairs kitchen.
6-303.11 Intensity-Lighting - C Observed 5 foot candle lighting over mixer prep area in upstairs kitchen. Provide 50 foot candle lighting over all prep areas. |