| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in storage in the kitchen left out over night with no protective wrappings. CDI - educated to protect food during storage. Relocated to area where it is protected from contamination. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F.-P REPEAT VIOLATION. Observed product heat treated from last night that did not meet the time/temp cooling criteria. Refer to temp chart. CDI - educated to use proper cooling methods to meet time/temperature crtieria. Discarded product. VR |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed TCS product in the walkin cooler in the temperature danger zone. Refer to temperature chart. CDI - advised to hold food at 45F or less. Repair walkin cooler. Discarded TCS products. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach during inspoection, crawling on the wall. Advised to keep facility clean from food debris, stop leaving food out over night, and to continue pest control methods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed beans soaking in pots that were stored on the floor. CDI - relocated beans to the stove top for a cleaning procedure.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze guards pushed back on buffet line; sneeze guard not protecting items on buffet. CDI - pulled sneeze guard forward to provide protection to food on buffet line. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs on buffet line not protected from contamination. EHS advised to store tongs under sneeze guard or to store in dry clean containers. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed facility is re-using plastic Sour Cream commercial containers. Advised to stop re-using these articles. Use food grade multi use containers. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-101.19 Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. Observed items stored on cardboard. Stop using cardboard in kitchen.
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, nonabsorbent, and withstand repeated warewashing. Observed heavily scored wooden padle for stirring. CDI - discarded paddle.
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gaskets and light bulb out under hood.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. REPEAT VIOLATION. Observed same sliding glass door that is only approved for packaged or bottled products only. Refer to violation 20 where food is out of temperature in this unit. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non-food contact surfaces of equipment dirty with debris. These items include: dirty fan on flip top unit, rice cases, storage racks in kitchen and walkin cooler. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. REPEAT VIOLATION. Observed dumpsters in disrepair. The waste dumpster is torn at the bottom corner. Advised to request for new dumpsters.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT VIOLATION. Observed dumpster side doors wide open.
Observed many flies on the ground and in air at the dumpsters. |
|
53
|
1
|
Physical facilities installed, maintained and 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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed soot on the ceiling. Observed food on floor. Observed debris underneath and behind equipment. Advised to clean. |