| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
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 an employee drink on a prep surface. - CDI Drink was moved. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed lettace stored above a ready to eat dessert and ready to eat meats. CDI - box was moved to correct location.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef commingled with onion rings and various ready to eat frozen foods in the ice cream freezer by the dry storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Observed a bucket of sanitizer higher than greater than 200 ppm by the grill. CDI - new sanitizer was made.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed meat saw with dried food debris. |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
No |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - C - Observed an employee grab a ready to eat kebab with bare hands, drop it on the floor, and then place it on the grill to reheat for extras. CDI - kebab was thrown away.
Observed rusty and dented cans stored for use on the dry goods shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items such as lettuce and cheese higher than 45F in the top prep unit by the grill. CDI - lid was closed to cool off items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed shawarma meat covered while cooling. Observed buckets of salad covered while cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Label all squeeze bottles, shakers and bowls with spices. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleansable, durable and corrosion resistant and nonabsorbent. - Observed rust in the ice machine. Observed rusty shelving in the walk in cooler.
4-501.11 Maintain equipment in good repair. - Walk in cooler needs a threshold. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
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. - Vents in the kitchen need to be cleaned.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed hookah items and a washed ash tray stored with dry food products. According to PIC, both are for outdoor use only. |