| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple rolling carts with food stored directly in front of handsink in kitchen. EHS discussed importance in maintaining handsink access at ALL times. CDI- carts moved, no longer blocking access. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed small spray bottles with chemicals with no label. CDI- bottles labeled as sanitizer and glass cleaner. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several seasonings/spices with no label at cook line. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped with rag during inspection, no air curtain on or anything preventing insect/rodent entry when the door is propped. REPEAT. Note: points not escalated, facility has installed a door sweep to prevent pests, must ensure all employees are keeping back door shut, not propping open. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of cooked food that had just come out of oven -cooling on rolling carts directly in front and adjacent to handsink. Handsink does not have a splash guard, potential for water to splash into food when washing hands. EHS suggests keeping food away from handsink, installing a splash guard at handsink to prevent contamination. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed basin of blenders with water inside, needs to be air dried before storing as clean. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards with deep grooves/staining, no longer smooth and easily cleanable. |
|
49
|
0
|
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 sides of cooking equipment at cook line with grease buildup, in need of cleaning. REPEAT. Note: points de-escalated as facility has addressed other areas needing cleaning since previous inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls at cook line with damage, no longer smooth and easily cleanable. REPEAT.
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 near cook line with food debris/splatter, in need of cleaning. Observed walls behind standing reach in refrigerator unit with dust buildup, in need of cleaning. REPEAT. |