| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P
Observed chopper and salad spinner stored on the prep sink today. multiple staff stated that the equipment was airdrying after being washed rinsed and sanitized. Observed bathroom cleaner all over both pieces of equipment and the prep sink. Do not use restroom cleaner on dishes and if a strong cleaner is needed, then wash, rinse and sanitize afterwards before use.
Spinner and chopper moved to the soapy soaking bath and the prep sink was rewashed, rinsed and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed TCS foods on the line holding at >45F today(see chart).
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed bathroom cleaner being used as a dish cleaner- only use this in the restroom as the manufacturer states.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed salads cooling in tightly closed plastic containers, stacked ontop of one another and in make table coolers. Product moved to the walk in cooler and unstacked to quicken the cooling process.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed salads down to 46F by the end of the inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Obsreved two boxes of food on the walk in freezer floor today.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed the outdoor walk in freezer, that is near the dumpsters, unlocked today with no staff supervising the entrance. Keep this locked when not in use to protect against contamination.
3-307.11 Protect food from contamination sources not specifically noted by code. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a rusted shelf on the left side of the make line, and a broken door on the same make table.
Observed a gap near the front handsink that is hard to clean- caulk shut.
4-501.11 Maintain equipment in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up under the front handsink today and the fry lights today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Observed a broken drainplug on the cardboard dumpster.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed peeling lights on the fry warmer today.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |