| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed raw egg stored over ready-to-eat foods in the 2 door low boy today- raw egg mix moved to the bottom shelf to correct.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed gyro meat that was made on 5/17 in the walk in cooler- both containers of product discarded by PIC to correct.
Observed meatballs made 2 days ago without a date on them-back dated during inspection.
Observed pasta with the wrong date on it- todays date was placed on it to correct.
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
Observed flour and salt not labeled in containers- labeled during inspection to correct. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping towels stored on the counter today- stored in sanitizer bucket during inspection to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed 2 lid containers with debris in the bottom of them.
Observed some containers stacked wet today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a torn gasket on the 1 door freezer.
Observed the grater not able to be broken down to allow ease of cleaning- be able to take off grater blade.
4-501.11 Maintain equipment in good repair.
4-902.11 Food-Contact Surfaces-Lubricating and Reassembling - C |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed buid up on the walk in racks, green rack above the bread toaster, and the hood vent above the oven.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed no covered trashcan in the women's restroom.
5-501.17 Provide a covered waste bin in female restrooms. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed a gap in the FRP on the wall above the walk in cooler.
Observed gap on wall behind prep and handwash sink.
Dust ceiling in a few places in the kitchen.
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.
6-502.12 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. |