| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PFDisposable towels or another means to dry hands shall be provided at each handwashing sink. Observed no disposable towels at handsink in kitchen and at handsink at a front prep station. Observed another dispensor jammed and not properly dispensing single-service towels. CDI, operator provided disposable towels at each handsink during inspection.6-301.14 Handwashing Signage - C Handwashing signs shall be provided at each handsink used by food employees. Observed no handwash signs at upstairs mens or womens handsinks that operator stated was used by food employees. CDI |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Raw animal food shall be located so that cross contamination is prevented. Observed 1 container of raw salmon located above cooked crab in walk-in freezer. CDI, operator relocated salmon for proper storage. Improvement made since previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be clean to site and touch. Observed 2 can openers stored as clean but blade was soiled with dried food debris. Observed several plates stacked and stored as clean but soiled with debris near dish machine. CDI, operator relocated equipment for cleaning.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice tea urns and nozzles shall be cleaned at least every 24 hours. Observed tea nozzle accumulating residue in kitchen. CDI, tea urn and nozzle relocated for cleaning. |
|
20
|
1.50
|
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 Potentially hazardous food shall be cold held at 45 degrees F or below. Observed deli turkey, ham, american cheese, and pasta salad overstacked behind front counter and above 45 degrees F. Observed cut tomatoe and lettuce cold holding above 45 degrees F at hamburger station. Observed pasta salad and chicken overstacked and above 45 degrees F at pizza station. Observed cut lettuce and pasta salad overstacked at salad bar and above 45 degrees F. These items were on ice bath. CDI, operator stated that all food items were recently placed at these stations for lunch and foods were relocated to walk in cooler to rapidly cool during inspection. Observed american cheese in low reach-in Beverage Air unit above 45 degrees and unit not holding proper temparture as measured by thermocouple. CDI, operator relocated cheese to walk-in cooler. Repair Unit. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed chicken tightly covered in cooling process. Observed pasta salad cooling in tighty covered container in walk in cooler. Observed pasta noodles cooling in a covered container in walk-in cooler |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly. Observed ice scooper stored on top of ice machine that was accumulating dust. Observed several in use spatula stored in hot water at 107 degrees F at front food prep station. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed low reach-in Beverage Air unit at front prep station not holding an ambient air temperature of 50 degrees F as indicated by thermocouple. Repair.4-202.11 Food-Contact Surfaces-Cleanability - PFMultiuse food contact surfaces shall be disigned and constructed to be smooth and easily cleanable. Observed 1 large metal pan heavily dented and 1 wire strainer in poor repair and no longer easily cleanable. CDI, operator removed items from use. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PFTest strips shall be provided and accessible to measure concentration of sanitizer. Observed operator not able to find test strips for quat santiizer during inspection. CDI, operator provided test strips at end of inspection.4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PFWhen manually washing equipment, the wash solution temperature shall be maintained at 110 degrees F or above. Observed wash solution temperature at 106 degrees F. CDI, operator refilled wash vat to proper temperature. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed fryer equipment accumulating some greas. Observed 1 pan that was stored as clean but had some residue on the outside in drying rack. Improvement made since previous inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed food and other debris accumulating on floor underneath equipment in kitchen, especially underrneath the dish machine.6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage in kitchen and peeling baseboard behind front wall. |