| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
. . 2-101.11 PIC shall be present during all hours of operation. -PF-Observed no PIC when inspection began . PIC came in about 45 minutes into the inspection. Chef comes in about 8:00 to began cooking. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no towels in employee restroom-CDI-Towels were provided |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-Observed raw eggs stored over bread and with green pepper and celery-CDI-Eggs were removed |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils and cutting boards with food debris-CDI-All utensls and ckutting boards were rewashed and sanitized |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P-Observed turkey wings and cooked macaroni noodles that were placed in the walkin the night before stored at 51-CDI -All were discarded |
|
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 Lima beans and yams stored aboved 45-CDI-Items were placed inside the oven to cook |
|
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 one pan of potatoe salad stored inside walkin for two days not marked-CDI-Potatoe salad was marked |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P-Observed fly strips stored over food/clean utensil storage areas-CDI-Fly strips were removed |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.-Observed raw pork ribs tahwing overnight at room temperature-CDI-Ribs discarded |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.-Observedscreen door not closing completely with torn screen |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed cans foods/single service items stored under exposed leaking water line water-CDI Items were moved |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.-Replace all rusted shelving |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C-Clean the dishmachine |
|
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.-Observed a buildup of debris on most equipment. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair - P-Observed leaks in 3 compsink, under dishmachine and at the spray arm at 3 comp sink. All leaks to be repaired |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.-Clean toilet in employees restroom |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.
5-501.115 Maintaining Refuse Areas and Enclosures - C |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 most of ceiling, walls and floors to be in extreme bad repair. Part of ceiling being held up by a pan (Over walking area)
6-101-11A-Surface characteristics-Indoor Areas-toilet rrom floors, walls and ceillings shall be nonabsorbent-Observed absorbent ceiling tiles in restrooms and over hot bar area. Replace all these ceiling tiles |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed grease buildup that could drip from hood system
6-303.11 Intensity-Lighting - C-Need lighting in dishmachine area, food prep areas and walkings |