| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee using bare hands to turn off faucet after washing hands. Most employees are following proper procedure and using a barrier, as well as washing for a full 15 seconds. Ensure that all employees follow proper procedure. CDI: Instruction and re-washing of hands. REPEAT. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a badly dented can on the storage rack over prep table. Dent was bad enough to prevent the can from rolling on a flat surface. CDI: Can removed from service and taken to be discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabelled spray bottle of an unidentifiable chemical. PIC later identified chemical as a new glass cleaner that the facility had started using. CDI: Bottle was labelled as glass cleaner. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly prepared lamb meat, cut tomatoes, and lettuce cooling in densely packed and tightly covered containers in the walk in. Ensure that foods in the cooling process are uncovered to allow air flow around product. Observed tomatoes cooling in a holding unit in sandwich station. CDI: Tomatoes at sandwich station were relocated to the walk in unit and all covered items were vented to facilitate rapid cooling. |
|
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 some squeeze bottles on the grill line with no labels to indicate the contents. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the back prep room near the back door of restaurant. Ensure that outer openings of facility are properly guarded against pest entry. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single service cups at the server station near private room displayed with lip contact surfaces exposed to potential contamination. |
|
45
|
1
|
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 reach in unit for pizza with a badly damaged door. Door is no longer smooth or easily cleanable and must be repaired or replaced. REPEAT. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed right dumpster missing a drain plug and in need of a new lid. Contact property management for repairs. |
|
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 floor finishing chipping away from floor leaving exposed concrete throughout kitchen. Facility should work to make floors smooth and easily cleanable. REPEAT. |