| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Observed all sanitizer buckets less than 200ppm. CDI - new sanitizer was provided at the correct concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a broken soup kettle with food debris in it.
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Cream cheese scoops are only cleaned once a day according to the PIC. Utensils need to be cleaned at least every 4 hours to prevent bacterial growth. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed romaine and cut tomatoes in the top prep unit above 45F. CDI - items were taken to the walk in to cool down. Don't double stack the metal containers and move to the front of the unit to prevent freezing. Observed skim milk in a carafe above 45F, was at 53F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 undated cooked turkey sausage and cooked eggs in the reach in cooler by the toaster. CDI - items were dated. Observed open milks not dated CDI - item dated. |
|
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 sliced deli meats, cut tomatoes and lettuce cooling in the walk in. Items were tightly covered; leave the item uncovered to cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer onsite. Also, need a thermometer for the walk in cooler and reach in cooler where the milk is kept. |
|
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 a few squeeze bottles unlabeled on the prep line. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one employee without hair restraint engaged in food prep. |
|
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 tong handles in pickled onions. Observed little bowls in the dried goods used for scooping. Get utensil with a handle to scoop. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal containers stacked wet and a cart of wet containers drying where air can not get to them.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed an ice scoop sitting directly on top of the ice machine. Keep in a container or a tray to prevent contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF can opener.
4-501.11 Maintain equipment in good repair. - Observed peeling coating on bottom of prep table, door of walk in cooler, shelving in reach in coolers.. Remove, replace or resurface those surfaces; only an NSF fabricator can impact NSF/ANSI equipment. No spray painting allowed.. Observed as split gasket on the reach in cooler under the hood up front.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed pitted cutting boards on the prep line.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed cracked containers. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P - Observed spray arm at 3 comp. sink below the water line of sink. Potential back siphonage issue. Move spray arm at least 2 inches above the sink rim. |
|
53
|
0
|
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 water damage to the baseboard beside the walk in cooler.
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 needed cleaning to floors throughout the facility. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
.. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. - Observed a dusty vent above single service items. |