| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal foods so that cross contamination is prevented. Observed raw shell eggs stored in contact with bag of onions in walk in cooler. Repeat. Observed raw beef removed from commercial packaging and stored over spring roll in downstairs reach in freezer. Observed raw tuna stored over cucumber in flip top prep refrigerator. Observed a container stored in contact with container of beef inside low reach in refrigerator. CDI, operator relocated foods for proper storage.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed drink pitchers uncovered / unprotected near register. Repeat. CDI, operator covered drink pitchers. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean equipment at proper frequency. Observed ice machine accumulating black soil residue. Clean.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of knives stored as clean but soiled with dried food debris. CDI, operator relocated knives for cleaning. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed 1 bottle of degreaser not labeled. CDI, operator labeled container. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods and equipment to cool food. Observed beef cooked and cooling at room temperature. CDI, operator relocated beef to walk in cooler to rapidly cool. Observed cut lettuce recently prepared and cooling in covered container inside flip top prep refrigerator. CDI, cover removed from lettuce. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
. 3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer solution in-between uses. Observed several wet swiping cloths stored on prep surfaces and cutting board. Repeat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed several ice scoops stored in containers collecting debris. Observed a container being used as scoop in food product in walk in cooler. Use proper utensils. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed a soiled towel stored on clean rack above 3 compartment sink. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed residue accumulating in corners of drainboards and on drainboards themselves at 3 compartment sink. Repeat. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be cleaned so an accumulation of soil is prevented. Observed several food debris and soil building up inside dish machine and on top of dish machine. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleansable. Observed cracked tile around grease trap in kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee items and keys stored on top of clean linen on shelf above prep area. |