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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cucumber skinner and knives with food debris on food contact surfaces. Observed containers with old sticker residue on them. CDI - sent through a cleaning procedure and advised to wash and rinse better to remove the sticker.
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at the large red dispensers with build up on them. Advised to clean every 24 hrs.
4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed large electrical lettuce spinner not going through proper cleaning procedure. Refer to violation 45 4-301.12 (B) |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in use utensils stored in standing water. Advised to turn on the water to have active running water flowing across food contact surfaces. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned items wet stacked on storage rack. Advised to allow to air dry. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles such as grease soakers and fry holders with debris and splash on them. Advised to protect from contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-301.12 (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used. Observed electrical lettuce spinner in kitchen. PIC states that the equipment gets cleaned by washing with water/detergent solution and scrubbing and possibly gets sanitized. The equipment is too large to submerse in 3 comp sink and to get sanitized. Advised to get other equipment to spin lettuce to fully submerge in sanitizer compartment or to treat the equipment like Clean In Place Equipment ( wash thoroughly and drain thoroughly. then fill up equipment with sanitizer and actively sanitize for at least 2 minutes for proper contact time, then fully drain and allow to air dry before re-use).
4-501.11 Maintain equipment in good repair. Observed gasket torn throughout. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on debris on non food contact surfaces throughout (grease build up on equipment, dirty racks throughout equipment, build up behind AC unit in walkin cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile broken, holes in walls, and physical facilities in bad condition throughout.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor behind equipment throughout kitchen. Advised to keep clean. Observed dust build up on vent covers. |
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