| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Upon entry, observed employee beverage improperly stored on prep table behind friers. CDi beverage voluntarily discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water cut off at handsink in dish area. VERIFICATION REQUIRED.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at two handsinks in kitchen. CDI papertowels added.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at two handsink in kitchen. CDI soap added. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above fries. Observed ground beef stored above fish and shrimp. Observed pork stored in direct contact with raw chicken. CDI items arranged properly. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed gyro holding on gyro machine not turned on. See temperature chart for temperature observations. CDI gyro machine was turned on. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, fish, lettuce, slaw, chicken salad, pita sauce, ranch, tomatoes and shredded lettuce holding in temperature control above 45F. CDI lettuce was voluntarily discarded. Chicken and fish placed on adequate ice bath and in reach-in freezer to rapidly cool. Shredded lettuce, slaw, chicken salad, pita sauce, ranch and tomatoes placed on TPHC until flip top unit can be repaired. VERIFICATION REQUIRED. |
|
26
|
0
|
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 large bucket of degreaser not labeled. CDi bucket labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 tomatoes and lettuce cooling in flip top coolers. Observed large quantities of lettuce and rice cooling in plastic mayo buckets tightly covered. Observed gyro meat cooling out of temperature control. CDI lettuce voluntarily discarded. Tomatoes placed on TPHC. Large quantities of lettuce and rice placed in shallow pans uncovered in walk-in cooler to rapidly cool. Gyro meat placed in reach in cooler to rapidly cool. VERIFICATION REQUIRED. |
|
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 working containers of dry goods/breadings not labeled. |
|
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 employees holding soiled wiping cloths on aprons and prep surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on several reach-in units in disrepair. Observed condensation collecting in reach-in cooler beside grill top.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several food containers broken and cracked.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility reusing large number of mayo buckets as food contact surfaces; sticker residue remains on containers throughout facility. EHS IS RECOMMENDING OBTAINING MORE ANSI APPROVED CONTAINERS. |
|
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. Observed nonfood contact surfaces throughout facility collecting food and grease debris; gaskets, shelves, handles of equipment, walk-in freezer floor, etc. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 wall coving in disrepair near ice machine. Observed several soap dispensers and papertowel dispensers not functioning properly.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing between several tiles throughout kitchen.
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 walls and floor in kitchen collecting food and grease debris. |