| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
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 debris on plates, equipment, utensils, and dicer deemed as clean. CDI Items returned to ware washing.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave on server side with debris in it. Make sure to clean every 24 hours. CDI Food employee cleaned microwave. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 Observed chili dated for 3/20. CDI Discarded. Major improvement from last inspection. REPEAT.
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 milk at bar not labeled. CDI Allowed to be back-dated. |
|
26
|
0
|
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 orange degreaser being stored in bottle labeled as sanitizer. CDI Orange degreaser dumped. |
|
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 Observed lettuce and chicken being placed in flip-top cold holding units above 45 degrees and tightly packed in container. Observed ranch on melted ice bath reading above 45 degrees. Make sure to replenish ice bath once starts to melt. Make sure to let food cool before placing in cold holding equipment; not designed to cool foods. Also make sure to not stack above chill line; will not keep food cold above chill line. CDI Chicken removed and spread out in two pans; lettuce discarded. Ranch discarded. |
|
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 squeeze bottles containing oil and aqueous solution not labeled. Make sure to label all working containers of food/food ingredients once removed from original containers. |
|
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 wet stacking of plates and equipment. Make sure all items used have been air dried so sanitizer works appropriately. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service to go containers being stored at server station under water pipes. Make sure to store in a way to prevent contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets and rusting shelves throughout. Make sure to keep in good repair. REPEAT. *Gasket are on order*
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed several air thermometers in bottom reach in units reading 20-30 F and actually 40-45 degrees. Make sure to keep in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing, drainboards etc shall be cleaned before use, every 24 hours or as often as need to prevent accumulation of debris. Observed inside of ware washing with build-up. Make sure to keep clean. Observed food debris on clean drainboard. Make sure to keep clean. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in gaskets and on shelves; minor. Major improvement since last inspection. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to refuse area.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug. Make sure to replace.
*Shared facility, wil contact other food establishments within next visit. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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 splatter on walls near hand washing sinks, 3 comp sinks and preparation sinks. Make sure to keep clean. REPEAT
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 missing tile in ceiling near dry storage. Make sure to repair. |