| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-3.02.11 (A) Separate unwashed produce from ready-to-eat. Observed unwasted produce stored directly above washed lettuce. CDI items rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at proper concentrations. Observed 3 sanitizer buckets below 200 ppm. CDI buckets refilled to proper concentration.
4-601.11 (A) Equipment food contact surfaces shall be clean to sight and touch. Observed can opener soiled. Observed microwave soiled. Observed surface above fajita warmer soiled, potential for food contamination. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain TCS foods in hot holding at 135F or above. Observed several items in steam table<135F. CDI items reheated >165F. Steamtable turned on. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat and held longer than 24 hours. Observed ribs prepared on wednesday (3/4) not labeled. CDI ribs labeled. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food. Observed several working containers and bottles not labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 (B) Hold in-use wet wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep table in kitchen and bar. CDI cloths put in sanitizer. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in clean water >135F. Observed 2 in-use utensils stored in soiled water. CDI utensils washed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment after cleaning and sanitizing. Observed several containers wet stacked throughout facility. |
|
45
|
2
|
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 rusted shelves in several coolers. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11/4-602.13 Keep equipment clean. Observed shelves soiled in WIC. Observed outer surfaces of equipment throughout kithcen collecting debris. Detail cleaning needed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls and ceiling in good repair. Observed several holes in FRP throughout kitchen. Observed wall molding in derepair near WIC.
6-502.12 Floors, walls and ceiling clean. Observed food debris under equipment and walk-in freezer and walk-in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield lights or provide shatter resistent bulbs. Observed lights not shielded in dish area. |