| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed build-up on the slicer and table mounted can opener. CDI- Properly cleaned and sanitized during inspection.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Dish machine in the kitchen observed not operational during inspection. All dishes are being washed in the 3-compartment sink. Machine is scheduled for repairs. Verification required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed brown rice and refried beans in the walk-in cooler with no date marks.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed refried beans in the walk-in cooler with a prep date of 1/16/16 observed on 1/27/16. CDI- Product voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle with blue chemical not labeled. Observed a bottle with chemical labeled as sanitizer. CDI- Bottle labeled sanitizer discarded. Blue chemical bottle labeled. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several seasonings not properly labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed more than 1/4 inch and light under the kitchen exit door. Intall a new door sweep to prevent pest entry. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk-in cooler. Observed taco seasoning,cinnamon sugar, and other seasonings not in use uncovered. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored on soiled napkin liners in the catering package area. |
|
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, cleanable, durable and nonabsorbent. Observed ice for catering bins being lined with garbage bags. Provide a food grade material for ice liners. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed soiled hood vents at the cook line.
Observed soiled shelving in the walk-in cooler.
Observed grease build-up in the ovens,fryers,and grill shelving along the cook line.
Observed soiled shelving under prep tables throughout the facility. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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.
Observed build-up on the floors under cook line, prep sinks, and equipment theroughout the facility. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food in teh walk-in cooler shall be stored on the botton shelf away from food used for customers to prevent cross-contamination. |