| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P Hands shall be properly washed according to the correct hand washing procedure: Employees are to rinse hands under warm, running water, apply cleaning compound, rub together vigorously for 10-15 seconds, rinse with clean, running water. Following hand washing, employees are use an approved air drying method and avoid hand washing recontamination by using a paper towel to turn off the faucet. Observed an employee recontmatinate their hands by making bare hand contact with faucet. Manager was made aware during the inspection. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed manager make bare hand contact with lettuce while in the process of pulling pans of lettuce to cool back to meet cold holding parameters. Lettuce was discarded during the inspection(CDI) Observed lemons during the beginning of the inspection also touched with bare hands to place on drink container. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P All time and temperature controlled foods kept for cold holding shall meet a temperature threshold of at least 41F or below. 45F or below for shelled eggs. Observed a number of foods such as chicken(44F), lettuce(45-47F), tomatoes(51F), cheese (48F), milk(44F), cod(43-44F), diced tomatoes (43F), chicken breast(54F), and chicken(47F), beer batter(47F), slaw(43F), portioned chicken (47-55F). Items out of temperature above 45F were discarded. Items in between 42-45F were cooled using the walk in unit. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chemicals shall be labeled with the common name of its content in order to discern between substances. Chemical bottle was labeled during the inspection. (CDI) |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 onions inside of walk in unit in a tightly fitted container. Onion will cool faster spread out of sheet rack over more surface area. Ensure this methods is being followed moving forward. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF Ensure that a food temperature measuring device is readily available for temperature checking. Food thermometer was found post inspection. (CDI) |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Ensure that foods such as sugar and salt are being labeled with the common name of its contents. Observed shaker without common name identified. Shaker was discarded during the inspection.(CDI) |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in efforts to control the spread of pests. Observed flies during the inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method shown during the inspection. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored inverted to prevent possible environmental contamination from occurring and effecting single service items. Observed open-ended take out trays and containers. Observed cooking oil stored directly on the ground. Ensure that cooking oil is stored at least 6 inches off the ground. Plates were inverted during the inspection. (CDI). Cooking oil was placed on wire shelving. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Equipment shall be maintained in good repair. Observed torn gaskets in multiple units. Ensure that gaskets get replaced in order to improve seals and maintain cold holding on equipment. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Nonfood contact surfaces need additional cleaning in some areas such as the exterior of pans, shelving above prep unit, and some equipment. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P Observed a connected sprayer hose kept under constant pressure without a proper air gap. Sprayer hose water was released and hose was kept in the off position to allow a proper air gap. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles - C Dumpster doors shall be kept closed in order to prevent a possible attraction or harborage for pests. Observed dumpster door left open during inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Lighting intensity shall be 50 foot candles under food preparation areas. Observed a blown bulb under hood area. Replace bulb to meet lighting intensity requirements. |