| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and sticker residue on food contact surfaces of items stored on storage rack. CDI - pulled items to clean. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed wings not being fully cooked, refer to temperature chart. Standard Operating Procedures for wings is to be cooked in grease for 8 minutes. CDI - cooked the wings in the grease fryers properly. Advised to cook longer than 8 minutes. Place less wings in the fryer baskets. Use thermometers to verify temperatures. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beans being reheated in the steam well not reaching proper reheat temperature / time criteria. Refer to temperature chart. CDI - discarded product. Educated proper reheating. |
|
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 product in the temperature danger zone throughout facility. Refer to temperature chart. CDI - discarded excess product from containers in flip top unit; educated to not overstack product. Pulled product from pull out drawers to store in walkin cooler. All product is in compliance. |
|
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. Observed working containers of food with no labels. Advised to label all product. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
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 debris on food contact surface of single service articles. CDI - discarded the single service article. Advised to store articles in clean location and to store these articles inverted to protect food contact surface. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed tore gasket at pull out drawer. Observed water in reach in unit at the pizza prep area. Observed pull out drawer underneath grill is not operating properly and holding food at proper temperature. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
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. REPEAT VIOLATION. Observed food debris in gaskets. Observed debris in pizza tracks and on top of oven. Advised to keep equipment clean. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing from in between tile; food debris and water in between tile.
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 papertowel dispenser at the front handsink not operating properly. Dispenser has paper towels in it. |