| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed hot water in restrooms below 100 degrees F. Verification required by 3/4/16 |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF - Obswerved 2 packages of Celtanio Hard Salame with mold. CDI, PIC stated foods were pulled for discard and store credit. |
|
20
|
0
|
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 - Observed chicken wings held in display case at 48 degrees F. CDI, operator voluntarily discarded 1 container of wings. Store foods so that effective temperatures are maintained. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 package of cuban pork with a date of preparation of 2/16. Observbed open package of roasted turkey with a date of preparation of 2/15. Observed chicken wings with a date of preparation 7 days out but wings were held between 42 -45 degrees F. CDI by instruction, operator voluntarily discarded pork and turkey. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed toxic cleaning chemicals stored on rack next to prep sink in spray bottle. CDI, chemicals relocated for proper storage. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C- Observed handwashing sink next to food packaging equipment and prep sink. Splashguard installation suggested to management to prevent soil and splash from handwashing process contaminating food and equipment. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed low reach in cooler not in good repair and being used as storage. Repair / replace. Repeat. Observed 2 ceiling lights out in prep area.
4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed to splash or spillage shall be constructed of smooth, non absorbant, and easily cleanable material. Observed boxes of poultry and food stored on absorbant wood pallets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed clean drainboard of 3 compartment sink accumulating soil residues. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Clean ventilation system and fans so that a discharge and nuisance is prevented. Observed some dust accumulating on fans above meat food prep area. |