| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed back handsink blocked with trash cans and buckets. CDI- PIC had an employee move items. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several spoons, scoops, metal pans, and plates with food debris left on them. CDI- PIC moved items to dish pit area to be properly cleaned and sanitized. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed meat sauce being reheated to 158F and placed into hot well. CDI- Employee reheated item to 187F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed meat sauce, chicken gnocchi, pesto, mushroom Marsala, red sauce, and marinara all above 41F. EHS observed items to be stacked tightly and bagged. CDI- PIC voluntarily discarded items. PIC was able to quickly cool pesto in in freezer. |
|
40
|
0
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed several employees preparing RTE foods with watches on the wrist. CDI- PIC had employees remove watches. NOTE: no point deduction since item is low risk. However point deduction will increase if violation occurs again. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several buckets with in use wiping cloths stored inside below 200 ppm qat. Observed several wet cloths left on tables throughout the kitchen. CDI- PIC corrected all items. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -REPEAT- Observed in use utensil stored in water below 135F. NOTE: Point deduction stay safer since last inspection knives were stored in between soiled equipment. However if the violation is noted again during the inspection point deduction will increase. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed boxes of plates in outside storage stored on the ground. Observed several stacks of metal pans and plastic containers throughout the kitchen still stacked together wet. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed boxes plastic ware stored in outside electrical room. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed no high temp measuring device available during the inspection. CDI- Per state guidance education provided not point deduction. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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. - REPEAT- Observed several pieces of equipment and shelving throughout the facility in need of cleaning due to food residue and build up. NOTE: EHS observed some improvement from last inspection so point deduction remains the same. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. - REPEAT- Observed prep sink in back of kitchen leaking from faucet. NOTE: Point deduction is the same since violation last inspection was a hand sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed outside dumpster with litter around the area. Observed doors open and lids open during the inspection on dumpsters. CDI- PIC hand an employee correcting issue after the inspection started. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
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. - Observed floors throughout kitchen with cracks, chips, and missing grout. |