| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Hand sinks shall not be used for purposes other than handwashing. Observed pitcher of drink dispenser nozzles soaking in hand sink. Removed and gave instrucction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - All foods shall be covered when stored and stored in areas where contamination can not occur. Observed many food products uncovered in every refrigeration unit. Removed foods which were out of temperature and discarded. Observed utensils and pans not properly washed and sanitized. Greasy utensils on prep table to be used and pan washed at pre-wash without sanitize process. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - All utensils shall be properly sanitized with a 3-step process in the 3-comp sink or dishmachine. Sanitizers shall be available in buckets for storing wiping cloths between uses. Sanitizer used for dishmachine, food prep areas, and equipment shall be maintained at the proper concentration. Observed ice machine needing thorough cleaning. Observed dish washing employees without knowledgable of 3-comp set up. Observed bottle of chlorine sanitizer at less than 50 ppm, Observed dishmachine with 0 ppm chlorine, dispenser bucket was empty. Replaced sanitizer bucket at dishmachine. Gave instruction to proper 3-comp set up and wash process. Placed pans to be rewashed. Gave instruction for all items. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - All foods must be cooled within the proper parameters. Observed salsa, stew, rice, cheese sauce all above 45 F overnight. Observed rice and cheese sauces in oven overnight. All foods discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All ready-to-eat products that will not be consumed within 24 hours shall be properly date marked and kept only for the alloted time. Observed all ready-to-eat foods which will be kept over 24 hours without date marking. Gave instruction. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer advisory for raw or undercooked meat products must be provided and appropriately displayed. No consumer advisory. Gave copy of rule and instructions. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - Assure all chemicals are labeled and stored in an approved area away from food contact areas. Observed roach bait on prep table and cleaner not stored. Removed chemical products to approved storage area. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Use approved cooling methods. Observed multiple items cooling in deep, covered containers. Removed and discarded where needed. Gave instruction. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests - Assure kitchen is without pests. Observed dead roaches. Dirty dishes from previous night were stacked on carts and sink with food debris. Management reports pest control service was on site the night before. Recomend more |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed torn gaskets on multiple refrigeration units, rusted shelving in walkin and dry storage, gasket needed for ice machine. Gave instruction to repair or replace. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - Maintain 3-comp sink thoroughly clean and dish water clean, not cloudy and without residue, grease. Observed 3-comp with heavy build up, wash water not clean, and improperly set up. Gave instruction. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces - Maintain all equipment clean to sight and touch. Observe build up on/in sinks, refrigeration units, and equipment. Thorough cleaning of walkin ceiling, uprights and refrigerated make tables, shelving, etc. Gave instruction. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - Provide backflow protection where required. Observed no backflow protection at can wash. Gave instruction. |
|
50
|
1
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
5-402.13 Conveying Sewage - Maintain plumbing in good repair. Observed heavy leak under the 3-comp sink. Gave instruction. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - Provide covered waste receptacle in women's restroom. |