| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed handwash sink blocked by cart upon entry of the facility. Observed handsinks without paper towels upon entry of the facility; one paper towel dispenser not working properly after refilling.
Observed ice and wet paper towel in handsink in "Hot Line" area. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pan at grill line with food debris from previous batch TPHC foods not changed between 4 hour batches. CDI - Employee removed and replaced with clean pan. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed American cheese (kitchen prep unit) and pepperjack cheese (pizza prep unit) holding above 45F. CDI - PIC voluntarily discarded items.
Observed spinach, parmesan cheese, pepperoni, mozzarella cheese, and cantaloupe holding 42-45F. No corrective action this quarter, points may be deducted next inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility not completing TPHC logs for items at Grill station. Observed facility serving salad bar items after 4 hour time window. VR - 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 spice container at Grill Station and oils located at kitchen grill without identifying label. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp cloths hanging over front of the sink upon entry of the facility. REPEAT. CDI - Damp cloths were removed.
Observed sanitizer in buckets throughout the facility reading at 50 ppm and 0 ppm quat sanitizer. CDI - PIC had all buckets replaced with sanitizer at correct concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in empty cold holding unit with water pooling in bottom.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish/utensil area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 floors in storage rooms in need of cleaning. Increase cleaning frequency.
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 ceiling damage in can wash room. Replace ceiling tiles. |