| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. REPEAT. Observed ice dumping in the handsink. CDI. PIC cleaned it. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese, tomatoes, lettuce in the prep unit, cheese in the RI, chicken in the WI, cold holding at temperatures above 41F.PIC voluntarily discarded. Unit were placed out fo service and will be back next day 8/14/20 to check on food temperature. Do not use the unit until the Health inspector to back to check. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cheese in the RI with no date mark on it. CDI. PIC voluntarily discarded as the cheese was also out of temperature. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep table. CDI. bucket was removed. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one of the employees in the cooking line wearing a wrist chain. Needs to be removed at all time when working with food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wipe cloth stored on prep table. CDI. PIC removed them. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed flour scoop stored with handle directly touching the food. CDI. PIC removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed RI, prep unit, one of the WI in the facility unable to hold food at 41F and below. Units were repaired. Observed cracks on the middle WI cooler floor at the back. |
|
47
|
1
|
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. REPEAT. Clean grease buildup between fryers and grills. Clean grease from hood screens on hood system. Clean dust from cords and exterior of refrigeration units in kitchen area. Clean all prep tables including the legs. Clean in and outside all refrigeration where splashes and build up of food often occur. |
|
53
|
1
|
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. REPEAT. Observed cracks on the floor in the food prep area, Needs to be repaired. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two bulbs out in the hood. Need to provide new ones.
4-301.14 Ventilation Hood Systems, Adequacy - C. Observed the hood unable to vent out hair. CDI. Hood was repaired. |