| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee get water from hand sink for customers. CDI- Water was discarded.
Do not get water from a hand sink. Hand sinks are considered soiled due to handwashing. |
|
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 - 0 pts - Potato dicer has minor build up from 6/8. CDI- Placed in warewashing area to be rewashed.
Ensure all the hard to reach locations are properly cleaned and sanitized. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 - repeat - Mozzarella like cheese, two packs of goat cheese, a pan of cheese, and chicken were not labeled.
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 -P - One TCS item was out of date compliance 6/2. CDI- PIC discarded. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf - 0 pts - Observed a container of InstaCure. PIC states that this isn't being used in establishment. CDI- InstaCure was discarded. Curing and any other specialized processes shall not be allowed unless prior approval is received. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - 0 pts - Tomatoes cut during inspection were placed in containers and tightly covered. CDI- Items were placed in bowls and placed in refrigerator uncovered. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 1 degrees Fahrenheit.-Pf - 0 pts - C/F thermometer read 33.9 in an ice bath. CDI- New thermometer was openned and read 31.5F. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - 0 pts - Hot water at three compartment sink does not shut off. Repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. - Repeat - Observed an ceiling air vent in the dish washing area in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - / 6-303.11 Intensity-Lighting - C - 0 pts - Lighting in outdoor storage does not have shield and is extremely low. Replace. |