| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee rinsing off towel in hand sink close to dish machine. CDI - by instruction to discontinue
Observed scrub brush stored in hand sink at back prep line. CDI - scrub brush removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P
Observed bus tubs and white plastic food containers stored on shelf above prep table with dried food debris. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed lettuce and a small container of tomato stored inside Turbo air cooler > 45F (see temp chart). CDI - cooler thermostat turned down and items transferred to walk-in cooler and temp coming down. This cooler is mainly used to stored non-TCS foods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a pan of Bourbon chicken uncovered in walk-in.
Observed a white container of chicken being stored on the floor at back prep area.
Protect food from contamination sources not specifically noted by code.
Observed a metal bowl of chicken being prepared next to shrimp at 2-comp sink. Chicken was relocated to designated chicken prep area. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed mutiple wet wiping cloths being stored throughout kitchen that were not in use. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed mutiple dishes at back shelf above prep area and on drainboard of 3-comp sink wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed household rice cooker in use at grill station and buffet. Provide documentation that verifies rice cooker at buffet is NSF/ANSI certified. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed hood filters over grill station and wok with grease accumulation.
Observed outside of dry good container at back prep area with food debris and build-up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat - 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.
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.
Observed several floor tiles in various areas of kitchen that are cracked/missing. Observed damaged wall tile behind dish machine. Improvement and some repair has been made.
Observed some splatter and stained ceiling tiles throughout kitchen that can longer be cleaned and may need replacing. |