| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
No Points Deducted: Observed: One of the two wait staff hand sinks not stocked with paper towels. The other sink was stocked and accessible. CDI by re-stocking. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed: Meat slicer dirty. CDI by cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. The ice machine deflector and lid area dirty. -Pf |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
No Points Deducted: Observed: Whole turkey cooling at .18 F per minute. Pasta salad cooling at .15 F per minute. Alfredo cooling at .07 F per minute. Items were below 70F during inspection. Cooling methods CDI. 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 |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
No Points Deducted: Observed: A pan of a few pieces of fried chicken at 120F. CDI by discarding. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed: Whole turkey cooling. Large deep pot of pasta salad cooling with plastic wrap on top. Large portion of Alfredo sauce cooling. 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 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed: Sanitizer in wiping cloth bucket at 0 ppm. CDI by re-filling container. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed: Several in use tongs and scoops stored with the handles in the product. Old containers used as scoops in the dressing/sauces in the walk in. CDI by removal and replacement. 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. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed: Several pans and cups stacked wet. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed.: Gaskets broken on cold hold units. Cold hold units with rubber coating on shelving flaking. Cutting board damaged. Old containers used to store food in them and these containers with stickers still on them. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf CDI by discarding cutting board. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed: The interior of cold hold units dirty. Gaskets dirty. Laminate damage to the cabinet/shelves in the wait staff area. Drink and dish racks dirty. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
No Points Deducted: Observed: Hand sinks dirty and slow to drain due to debris in the drain area. 6-501.18 Maintain hand washing sinks, toilets and urinals clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
No Points Deducted: Observed: Ceilings vents collecting dust in the restrooms and pantry. 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.
Paul Kakouras present. |