| 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 - Hand sink is being blocked by large trash can. Recommend placing small trash can at hand sink and remove large from area. Hand sinks shall always be available.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at kitchen hand sink. CDI- Paper towels placed. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - One pan of chicken was under cooked. Chicken was still pink throughout. CDI- Chicken was discarded.
Discussed with management the importance of a thermometer and ensuring final cook temperatures are reached. The same type of chicken was cooked during inspection and read 180F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Cooked pasta prepared on 7/8 at 9 am read 49F. CDI- Product discarded. // All other product was properly cooled within time/temperature parameters. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 - Several items (brie cheese, cooked onions, mushrooms, slaw, salsa, buffalo dip) on make top units were not properly labeled. CDI- Items were labeled.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat - Turkey, ham, bologna, and goat cheese were out of date compliance. CDI- Items discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
| 6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0 pts - Back door is not self closing. Observed several flies in kitchen. Recommended a fly curtain for extended delivery times.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies and nats throughout. Increase pest management. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. -0 pts- One bucket storing wiping clothes did not have sanitizer in it. CDI- Replaced with fresh sanitizer reading 200 ppm quat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0 pts - Containers storing utensils is visibly soiled. Clean at a frequency necessary to maintain clean. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on some shelving in kitchen. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
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.
Floors: Observed some floor tiles cracked or broken. // Floor of walk in cooler and freezer is rusting and buckling. Replace.
Walls: Cleaning needed throughout for splash and debris. |