| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed chef change gloves without washing hands. CDI - Reminded staff of rule; chef washed hands and donned new clean gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine reading at 0ppm chlorine. CDI - Service tech dispatched and began repairs during the inspection. Facility no longer uses reusable plates or flatware as they are now carry-out dining only. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatos and lettuce overstocked in flip top and holding above 45F. CDI - Top portions of items removed and discarded; remaining portions in temp. |
|
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 Bottles of windex, sanitizer, and de-greaser with labels worn off. CDI - PIC re-labeled all during the inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Shwarma is cooked, sliced into container on prep counter where it sits at room temperature until container is filled. CDI - Containers placed in cooler. Advised that containers should be placed in low prep cooler each time meat is sliced and not left at room temperature for extended periods of time. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live roaches on floor near dish machine floor drain. Facility has recent pest control invoices. Continue working with pest control service provider to eliminate pests. |
|
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 rusty shelves and broken door gasket on two door reach in cooler. Replace gasket. Repaint or replace shleving. |
|
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. Clean to remove build up from outside of chest freezer, handsink faucet handle, prep sink faucet handles, and cooler door handles throughout. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Clean floors under epuipment and tables in kitchen; clean FRP on wall to remove splatters around handsink. |