| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the 3 comp sink dishroom handsink. CDI by providing. According to the PIC this room has not been in use. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of grilled chicken stored inside the hot holding cabinet with some chicken breasts as low as 133F. CDI by reheating to 171F. All other items measured at correct hot holding temperatures. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored on the deli flip top cooler above 45F, including but not limited to: pepperoni at 48F, sliced cheese at 53F, and sliced turkey at 49F. CDI by removing all to cool down inside the walk in cooler. The unit was turned down to acheive 45F prior to departure. |
|
26
|
0
|
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 one spray bottle missing label. CDI by disposal. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed declared allergens missing from grab and go sandwiches. VR- follow up within 10 days.
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 oils and spices and flour not labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several soiled wiping cloths stored on prep tables or next to the wiping cloth bucket. Observed one sanitizer buckets used for wiping cloths stored at 0ppm in the basement. |
|
42
|
0
|
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 one stack of metal pans stacked while wet. |
|
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 build up on walk in cooler shelving. Observed build up inside the grill cold holding drawers and under the flat top grill. Observed build up inside the hot holding cabinets. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 dust build up on the ceiling vent inside the dishmachine room and dust build up on the walk in cooler light sheild. |
|
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. Observed one employee coat stored on shelving used to store pans. Observed an umbrella stored on the prep table and eye glasses hanging in the walk in cooler. |