| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored over dry goods on a storage rack near the back of the kitchen. Observed another employee beverage stored on a preparation table. CDI- beverages were relocated. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked carrots being stored in a container on the stove with the burner off. The carrots were 106F. CDI- carrots reheated to over 165F (see chart). |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using time without properly filling out the TPHC documentation sheets I provided during the last inspection. CDI- TPHC documents were properly filled out during the inspection. |
|
37
|
0
|
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 one sauce pot stored on the floor in the kitchen. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 two spoons stored in food containers with their handles in the foods. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned containers stored over the 3 compartment sink and the preparation sinks stacked while wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C Equipment shall be used in accordance with the manufacturer's intended use. Observed a glass Pepsi cooler being used to store cut cabbage. The Pepsi cooler date plate states 'for packaged products only.'
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two heavily scored cutting boards.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 'household use' meat grinder being used for preparing meets. |
|
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. Observed debris buildup on the grill cooler gaskets. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash buildup inside the dumpster enclosure. Dumpster is shared by multiple businesses. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed two ventilation screen covers above the food preparation sinks in the kitchen covered with grease and debris. |