| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back prep area handsink being blocked with boxes and cleaning tools. CDI- Handsink was cleared. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a few ginger pieces with mold in the walk in cooler. CDI- PIC voluntarily discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the bar sanitizer at the warewashing sink at 50ppm of quat. CDI- PIC remade the sanitizer and is now at 200 ppm of quat.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine with black residue near the interior panel. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 beef short ribs labeled for 11/9 in the prep top cooler and in the walk in cooler. CDI- short ribs were voluntarily discarded.
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 rice prepared yesterday and placed in the prep top cooler at cookline not datemarked. CDI-Rice was properly date marked. -REPEAT- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bleach stored on the top of the warewashing drainboard. Observed sanitizer spray bottle stored on prep table. CDI- Bleach and sanitizer spray were relocated. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 squeeze bottles with different dessert sauces unlabeled. Observed parmesan cheese unlabeled in the walk in cooler. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 knife stored between prep table and prep cooler. |
|
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. Observed gaskets on prep coolers are in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed server handsink at the entrance of the kitchen in disrepair. Call for repair of the handsink. PIC stated there's a leak. Explained to the PIC that the handsink shall be functioning and in good repair for use and for their servers to properly wash their hands. Hand sanitizer is provided however is not a subsititute for proper hand washing. Compliance visit will be made. |
|
53
|
0.50
|
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. Observed the towel dispenser in disrepair over on of the handsink closest to the dishmachine, the automatic function is not working and food handlers have to touch a button for the paper towels to be released. Explained to the PIC that this should be repaired to prevent recontaminating food handlers hand from the paper towel dispenser. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drinks on a table at prep area next to foods supplies and under a prep table next to vegetables. CDI- Drink either relocated or voluntarily discarded. |