| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed 4 metal pans being stacked as clean with visible food debris on food contact surfaces. CDI - PIC re-located pans to dish pit to be re-wash, rinse, sanitized. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed milk, half & half, and 2 ranch containers in RIC designated for wait staff use holding above 41F. Upon further investigation EHS verified RIC was holding ambient of 52-55F. PIC stated foods were recently placed in cooler this morning and that the cooler was recently serviced prior to inspection, for the time being facility will refrain from keeping TCS foods in cooler until cooler is serviced and TCS foods are able to hold 41F and below. Also observed blistered baby tomato and street corn (street corn was indicated as recently placed in unit from being out during re-stocking line) cold holding in prep units on customer facing cook line above 41F. PIC re-located out of temperature TCS foods (street corn and items from RIC in wait staff area) that were recently out of cold holding to WIC to rapidly cool and voluntarily disposed of blistered baby tomato due to being unable to verify how long item had been out of temperature. 72 HR VR - EHS WILL RETURN OR VERIFY VIA INVOICE TO ENSURE RIC IS SERVICED AND ABLE TO HOLD TCS FOODS 41F AND BELOW. -1.5- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed broccoli and spinach being stored directly next to sanitizer bucket on lower shelf on customer facing cook line. CDI - PIC instructed food handler to re-locate broccoli and spinach. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flying pests throughout facility. Increase in number of flying pests in dish pit area was observed. PIC expressed to EHS that due to construction and repairs, contractors have tendency to leave doors open while they are working in facility. Points not escalated due to this being first time being a repeat. REPEAT -1- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed scoops designated for desserts/ice cream being stored in running water with visible food debris in basin. Increase water velocity to facilitate particulates flushing down drain or remove, clean, and replace water/utensils in basin. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed many metal pans, stored as clean, wet nested. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed RIC gaskets throughout facility with black buildup/accumulation. Also observed all WICs and WIFs flooring with food debris along the flooring. Increase cleaning frequency. REPEAT -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors and walls throughout facility in need of cleaning due to buildup, dust, and food debris/splash. Increase cleaning frequency. REPEAT -1- |