| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen and employee personal drinks stored in fridge units above food. CDI- Drinks removed. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting lettuce and handling lettuce with bare hands. CDI- Employee corrected, disposed of lettuce, washed hands and put on gloves. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a leaking and swollen can of peaches in dry good storage room and a box of rotten tomatoes in prep room. CDI- PIC disposed of these foods. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice bin of ice machine needing some cleaning of build up. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed a few items stored past its 7 day shelf life including sliced roast beef and turkey, and hot dog chili meats dated for 8 and 9 days ago. CDI- Out of date foods disposed of. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed inaccurate thick probe dial thermometer in kitchen, recommend replacing with thin probe therometer. CDI- Thermometer calibrated, PIC said thermometer to be replaced ASAP. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed the 3 prep coolers in kitchen without thermometers inside. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. One small window next to cook line open and small
table top fan on window ledge. Window does not have screen or other means to keep pest from entering it. CDI- maintain window
closed or provide approved means to prevent/ control pest from entering window. CDI- Window was closed, recommend screening this window. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 couple boxes of food stored on floor of walk in freezer. CDI- PIC stored food up off the floor. |
|
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. Door handles on doors of under counter prep coolers at line broken and/ or missing.
Repair/ replace. Observed lid to main cook line prep very loose, needs refastening. Observed fridge unit and main prep cooler with significant condensation build up needing service. Observed rusty racks in walk in cooler and rusty shelves of prep coolers in prep room. needing replacing soon. Wall rivet is loose in walk in freezer, needs repair. |
|
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. Observed walk in cooler ceiling and fan covers needing cleaning of major dust build up. Shelving and equipment needing better general cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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 grease and dust build up on ceilings, walls, and conduit piping throughout kitchen. Observed all window sils and openings in kitchen with signficant muck build up around them. Significan cleaning needed.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling damage in prep room with exposed metal framing near meat slicer table. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a couple instances of employee personal items (cell phone) and food being stored co-mingled with restaurant items. CDI- Items separated to area designated for employees. |