| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - 0pts - Hand washing sign missing at hand sink in kitchen. Sign given to PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine dish machine read 0 ppm. CDI - PIC was able to clean line and reach 50 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer, egg dicer, and microwave soiled. CDI - Items cleaned.
Microwave should be cleaned more often as it is used to reheat food products in open containers. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed product in reach in (sausage (50F), stuffed peppers (49F), garlic mix (51F), etc) out of temperature due to door being left open. Air temperature of 40F. Observed product over filled (eggs (48F), deli meats (50F)) on the line. CDI - Removed and cooled. Observed cooling hot products placed under cold products causing temperatures to rise. CDI - Product was properly cooled. When cooling place on higher levels of shelf to prevent warming up other product. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed all items on make top line not dated. Items on the line must be dated with date of prep to ensure compliance. CDI - Items dated during inspection.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pork and ham mixture 9/22. All product in establishment dated for 4 days due to temperatures being 43-45F. CDI - Discarded |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - COndensation from compressor in walk in cooler is splashing onto food. Currently wrapping was placed to prevent the splash but unit must be repaired. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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. - Repeat - Utensils being stored in water at 80F. Ice scoop holder soiled. Ensure that holder gets cleaned as needed |
|
45
|
2
|
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. - Repeat - Several prep tables with rusting on lower portion.// Leaking observed from condenser. Some splash on outside of containers. Repair so no leaking can occur on food. Water from condenser is not considered potable.
4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids. |
|
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. - 0pts - Cleaning needed in gaskets, door handles, shelving, exterior of equipment, fans, and exterior of containers. |
|
53
|
0
|
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.
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.0 pts
Floors: Floor cleaning needed throughout particularly under and behind equipment. Some areas of flooring have lost its sealant. |