| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
COMMENT: Observed chlorine sanitizer in dishwasher at 0 PPM of chlorine. CDI (corrected during inspection). The PIC (person in charge) immediately called the chemical company to come repair dishwasher. PIC states this morning it was at proper strength. Chemical company arrived at the end of the inspection; chlorine sanitizer was remade to 100PPM of chlorine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
COMMENT: Observed tomatoes, lettuce and slaw cooling from 930am at 44F and 45F in the three door reach in. Observed to-go salads cooling at 50F from 930am. Ensure that foods cooled from ambient temperatures are cooled to 41F within 4 hours. CDI. The PIC placed the items from the three door reach in in the walk in cooler to cool as they were not adequately cooling in the three door reach in. The PIC voluntarily discarded the to go salads. Points will be deducted at the next inspection if not corrected. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken tenders and baked potatoes in the hot holding drawers at 130F and 111F. CDI. The PIC voluntarily discarded the out of temperature foods and turned the unit to a higher temperature to maintain future product. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed chili in reach in cooler holding at 43F. Observed feta cheese, tomato, lettuce holding at the line above 41F. CDI. PIC moved chili to walk in cooler and lids were closed on the line to cool products to 41F. Per state guidance, points are not being taken at this inspection. However, points will be assessed at subsequent inspections. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 tomato tightly covered in plastic wrap and lettuce with covered lids in the three door prep cooler. This is not effective for proper cooling, especially when achieving 41F or below. Uncover plastic wrap on tomatoes and slant lids on lettuce and place in the walk in cooler to cool after prepping. CDI the tomato and lettuce was moved to walk in cooler by the PIC to cool to 41F. |
|
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.
COMMENT: Observed containers of flour in side prep room without labels. The PIC labeled these during the inspection. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths at the grill, at the gyro spit, and at the prep table out of sanitizer bucket between uses. Repeat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
COMMENT: Observed scoops in dry food product in the two white dry bins in back room. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
COMMENT: Observed 1/6th pans stacked wet in kitchen. Ensure to air dry properly. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Torn gasket of bottom drawer torn and the drawer itself is in ill repair and needs to be repaired or replaced in its entirety. Bottom drawer of fry cooler is still not in good repair and needs repairing. It is very difficult to close and open. Repeat. Full points taken at next inspection if not corrected. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Floors, walls and ceilings under conditions of normal use shall be nonabsorbent for areas subject to moisture including toilet rooms. 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. 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.
COMMENT: Observed large carpeted rug in the women's and men's restrooms. Observed food debris on wall underneath the dishwasher. Observed flaking ceiling above dishwasher (on work order). Observed loose FRP board behind prep sink handsink. Observed a few lights out on cook line. Make sure to replace to maintain lighting requirements. No points taken as operator has been correcting issues in the past. |