| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -PfObserved no hand soap at the kitchen handsink. CDI by providing soap. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -PObserved raw chicken stored on top of raw beef in tied bags inside the reach in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw chicken stored on top of ice cream inside the reach in cooler. REPEATVR- Correction required within 10 days. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved metal strainers stored as clean with dried food debris. REPEAT Observed build up inside the ice machine. CDI- metal strainers removed to be re-washed. VR- ice machine will need to be cleaned within 10 days. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved the same vegetable slicers used throughout the day and washed rinsed and sanitized only nightly. These were observed on the prep table with dried vegetable debris. These items should be washed, rinsed and sanitized at minimum every 4 hrs. CDI by removing to re-wash and sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -PObserved a bucket of sanitizer with wiping cloths at 0ppm. CDI by re-preparing at the correct concentration. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved sliced cooked beef and cut lettuce stored on top of other items on the flip top cooler above 45F. CDI by moving to stored inside the reach in cooler. REPEAT |
|
26
|
1
|
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 3 unlabeled chemical spray bottles near the waitress station. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked noodles cooling on the prep sink drainboard at 77F. CDI- item cooked 30 mins prior to arrival and was moved into the reach in cooler. |
|
35
|
1
|
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 containers of spices not labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.Observed a presence of fruit flies in the kitchen. Last pest control visit was 8/24/14. Advised to clean possible harborage areas and contact pest control for treatment. VR- facility is to provide documentation of treatment within 10 days. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed closed, in use containers of sauce and a bag of onions stored on the floor at arrival. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.Replace the torn gaskets on the reach in coolers. Observed one repaired with tape. |
|
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 build up inside the reach in freezers. Observed build up around the gaskets. Observed grease build up on the hood filters. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Organize the back patio area. Observed boxes and other card board items stored there. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CClean the floors and walls at a frequency to prevent build up. Floor drains, under the cook line equipment and walls behind the sinks need to be cleaned.**********The grade card may not be moved, blocked or altered in any way. Doing so may result in permit action. After all violations have been corrected the facility may call 704-336-5100 to request a re-inspection. Repeat violations are subject to full point deductions. ********* |