| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on the inside of the onion chopper and the large can opener. CDI-All items were brought back to the dish machine for washing, rinsing and sanitizing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the spring mix in the salad chiller at 54F. CDI-The spring mix was discarded and maintenance was called to repair the unit. |
|
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 missing date labels on two containers of meatballs, heavy cream, deli turkey, and a container of spinach. CDI-All items were back dated to when they were prepared. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 many containers of sauces and dried herbs with no label indicating the product. CDI-All contaienrs were properly labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on the salad prep counter. CDI-The cloth was placed into a sanitizer bucket. |
|
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 handles to the scoops stored in the dry product. CDI-The handles were moved to a position not touching the product. |
|
42
|
0
|
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 pans stacked wet on the clean storage rack. Fully allow equipment to air dry prior to stacking. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board on the pizza prep unit. Have replaced or shaved down. REPEAT.
4-501.11 Maintain equipment in good repair. Observed burned out lights above the reach in freezer. Have replaced. |
|
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 buildup on the inside of the reach in freezer, and the pizza prep cooler gaskets. Have cleaned. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
.5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at the hand washing sinks in men's and women's restrooms. VERIFICATION REQUIRED WITHIN 10 DAYS TO ENSURE HOT WATER REACHES AT LEAST 100F. |