| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall only be used for hand washing and easily accessible for employee use. Observed containers stored in hand washing sink. Items removed from hand washing sink.
6-301.11 Hand washing Cleanser, Availability - PF - Hand cleanser shall be provided at each hand washing sink. Observed no hand soap available at hand washing sink. CID by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish with commercial packaging removed and stored over ready to eat foods. CID, fish relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P -Observed tea urn nozzles accumulating soil. clean every 24 hours. CID, tea urns relocated for cleaning.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed can opener blade stored as clean but soiled with debris and soil.. CID, equipment relocated for cleaning. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 package of ham, turkey, bacon, and pico not date marked in prep unit and employees not able to determine when items were prepared. CDI, foods voluntarily discarded by employees. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed 1 spray bottle of cleaner not labeled. CDI by instruction. Improvement made since previous inspection. |
|
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 portion container used as scoop in dry food container. Use scoop with handle. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed prep unit door damage and gasket removed from door. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease and residue accumulating between cooking equipment and fryer unit doors. throughout kitchen. Repeat. Observed soil accumulating on top of dish machine as well as inside unit. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P - Observed dumpster lids missing on outdoor dumpsters. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors walls and ceilings shall be designed and constructed to be smooth and easily cleanable. wall damage on FRP board and baseboard tile peeling from wall in kitchen.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed under fryer equipment and behind equipment on floor. |