| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF. Employees may not contact ready-to-eat foods with their bare hands. Observed employees cutting lemons with bare hands. CDI PIC instructed employees to put on gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Sanitizer must be at proper concentration. Observed dish machine sanitizer too low. CDI dish machine company corrected concentratoin during inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14 Cooling - P. Ensure all Time/ Temperature Control for Safety foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Beans, 3 containers of chicken wings and ribs. All temperatures were above 45F. PIC voluntarily discarded items. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed beans, 3 containers of chicken wings and ribs above 45F. Items were voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. TCS foods cooled in mass quanities not allowing food to cool properly. CDI by instruction. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed dry rub containers and bottles unlabeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C. Exterior doors shall be self closing or covered. Observed backdoor standing open with no screen or air curtain. Install screen/air curtain or keep door closed.6-501.111 Controlling Pests - PF. The premises shall be maintained free of insects. Observed several flies and fruit flies in kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Ensure scoops are stored with handle out of product. Observed handle of scoop stored in sugar. CDI- scoop was moved. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces of equipment shall be made of noncorrosive, smooth and easily cleanable surface. Observed shelf of prep table rusted on cook line.4-202.11 Food-Contact Surfaces-Cleanability - PF. Utensils shall be free of cracks, breaks and crevices. Observed 2 spatulas in disrepair. CDI discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be clean to sight and touch. Observed gaskets accumulating food debris. Observed food debris accumulating on shelves and bottom of equipment not currently in use. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. If disposable paper towels are used, a receptacle shall be provided at each handsink. CDI trash can provided. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Floors, walls and ceilings shall be cleaned as often as necessary to prevent the accumulation of debris. Observed food and grease debris under equipment and dust on ceiling around lights and ventilation exhaust.6-101.11 Surface Characteristics-Indoor Areas - C. Physical facilities shall be maintained. Observed broken/missing tile in kitchen. |