| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Upon arrival hot water was turned off at bottom in the handsink in kitchen. Employees report it is turned off due to minor leak at spigot. Gave instruction to leave hot water turned on at all times to provide for tempered water at handsink. Leak repair needed at spigot. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in bottle at greater than 200 ppm. Remade sanitizer to approved concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed commercial can opener with heavy build up on blade. Placed for thorough cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in 2 door upright (older unit) temping above 45 F. The unit has doors that do not seal when closed and doors pop open when alternate door is shut. Ambient thermometer within unit read above 50 F. When food was removed and doors were kept shut the temperature in the unit began to drop. All food was discarded and service was called. It is important that food temperatures are kept consistantly below 45 F so unit should be serviced and made to properly seal. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed date labeling is missing on multiple items. Gave instruction for proper date marking. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing in standing water. Chicken was then submerged in tub with water into to provide flow to removed liquids & particles. Discussion of the importance of proper thawing and recommend moving raw chicken from freezer to refrigerator so thawing is facilitated under refrigeration. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented, rusty' . t cans. Removed for discard. 6-307.11 Protect food from contamination sources not specifically noted by code. Assure all foods are kept covered while stored. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in dry stock and in refrigeration, frier baskets with wires beginning to break, blade on can opener is corroded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep cuts. Gave instruction. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Trash receptacle needed by kitchen handsink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
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. Floors need filled in where water is pooling. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11•Intensity-Lighting - C Lighting in walkins does not meet requirements. |