| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed a box of ground beef stored on top of raw steaks inside the walk in cooler. CDI by rearranging for proper storage. |
|
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 food debris left on metal pans and a plastic food container stored as clean. CDI by removing to be re-washed. Observed dried food debris left on the slicer. CDI cleaning process started.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside the ice machine. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages in pan on grill at a low of 106F and a high of 118F. CDI by reheating to 180F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle unlabeled in the can wash area. CDI by labeling. 7-201.11 Store toxic materials to avoid contamination. -P Observed an opened container of floor cleaner stored directly next to uncovered silverware. CDI by moving silverware. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pastas cooling on the front cold holding drawers as warm as 68F. CDI by removing to cool all pans on ice or inside the walk in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled metal pan of panko bread crumbs and a container of sugar or salt. |
|
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 lasagna pasta sheets left uncovered and unprotected on the bottom shelf of the walkin freezer, an opened bag of bread inside the walk in freezer and opened bags of pasta inside the dry storage area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry but soiled wiping cloths stored on the cook line. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the dust build up on the metal pan air drying shelving. |
|
53
|
1
|
Physical facilities installed, maintained and 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. Replace the ceiling vent over the clean dishline with the peeling paint. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a single abosorbant ceiling tile with mold build up outside the dishroom. 6-502.12 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 areas on the cook line, dry storage area and between the wall and dishmachine with standing water and old food. Clean the corner wall of the dry storage room. |