| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed dish washer not removed gloves or wash hands when going from dirty to clean. CDI - through instruction.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw pork stored over cooked pasta on speed rack. CDI -reorganized.
3-302.11(A) Separate the different types of raw animal foods. -P |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed can opener blade collecting residue, PIC stated it is washed 2 times a week. CDI - moved to dish machine.
Observed interior of ice machine collecting residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat non-compliance: Observed chicken on speed rack at 60 degrees. Observed cooked pineapple on counter at 60 degrees. CDI - cooled in walk in cooler.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P **Verification Required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat non-compliance: Observed Humboldt cheese not dated, 2 gallons of milk, cut cabbage, and short rib not properly dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
**Verification Required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed sanitizer in 3 compartment sink below 150 ppm.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P CDI sanitizer at over 200 ppm. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed salt and pepper mixture, and brown sugar not labeled.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat non-compliance: Observed wet stacked plastic containers.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed sticker residue on exterior of nested pans. Observed interior of blender damaged.
4-502.11(A) Maintain utensils in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat non-compliance: Observed dust collecting on ceiling tiles and fixtures. Improvement from previous inspection.
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. |