| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages being stored over food for consumption and cans. Make sure to store accordingly to ensure contamination will not occur of food, utensils or equipment. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak being stored over cheese. CDI Cheese was relocated and was sealed so no contamination occur.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods. CDI Provided hand out to PIC and items were organized per storage chart by end of inspection. |
|
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 slicer and mandolin with visible debris. CDI PIC had items broken down to be washed, rinsed and sanitized. Observed yuca in a pan date marked for 5/21. PIC was 100% certain product was cooked yesterday but sticker was not removed from container. CDI Yuca was recooked and placed in a clean container. Make sure to remove all sticker residue. Observed ice chute on soda machine with visible debris. PIC will have it cleaned today.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle reading 0 ppm for chlorine. CDI PIC had bottle refilled with 100 ppm for chlorine. |
|
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 bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of food/food ingredients. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloths with visible soilage. Make sure to launder when towels become dirty. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replaced. Make sure to replace/resurface when no longer able to clean effectively and sanitize. |
|
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 minor debris in walk in cooler and shelving. Make sure to increase cleaning frequency. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 damage to ceiling and walls over hot grill area; where wall meets ceiling is not completely smooth and easily cleanable. Observed damaged wall coving tiles on outside near walk in cooler. Make sure to keep in good repair. REPEAT
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 dusty ceiling over food preparation. Make sure to keep in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Lighting shall be 50 foot candles in area where food preparation is done. Observed in far right corner near flip top unit lighting less than 50 foot candles. Make sure to provide. |