| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
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 bowl of mozzarella resting directly on top of shredded mozzarella in pan beneath it. CDI - bowl removed, shredded cheese which contacted bottom of bowl was discarded.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two uncovered pans of soup in walk in cooler. Each was dated from two days ago (so not actively cooling). |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed rinse water at main dish machine on main level was not of sufficient temperature to register a sanitizing rinse temperature of at least 180F on inspector's thermolabel. Machine was run multiple times. Employee had been actively processing dishes when inspector arrived. CDI - service person was called and discovered that machine was not set up properly before being used. Corrections were made, labels registered 180F+, and items previously processed were re-run. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed at least 5 sanitizer buckets were unlabeled. CDI - labeled during inspection. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 working containers of vodka and spices unlabeled. CDI - labeled during inspection. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
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. Observed three knives stored in crevice between wall and prep cooler in salad area. CDI - knives removed and washed, rinsed, sanitized. Employee educated. REPEAT. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
.4-501.11 Maintain equipment in good repair. Observed several pieces of equipment with missing or broken handles -prep cooler, oven. Observed some cooler racks showing wear, peeling. REPEAT |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Clean warewashing machine at required frequency. Observed interior of main floor dish machine heavily coated with scale. Service person on site delimed it during inspection and cleaned machine. Maintain clean. |
|
47
|
0.50
|
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. Observed cooler racks in need of cleaning. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. Observed employee toilet room near office without toilet paper. It was supplied immediately. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed several areas where walls are in need of repair, for example the corner guards and wall covering on wall directly behind breading station cooler on main cook line. REPEAT.
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. Observed dust built up on ceiling tiles and vent covers in several areas where food is prepared or plated. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage container opened and sitting on salad prep cooler. Container was directly in front of open lid exposing open pans of food. Clean plates were stacked immediately to the left of the drink container. |