| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sink shall be easily accessible for employee use. Observed food equipment stored on top of handwashing sink in kitchen.
6-301.11 Handwashing Cleanser, Availability - PF - Observed no handwashing soap available in handwashing sink at pizza satellite prep area. CDI, operator provided handwashing soap during inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed 2 vegetable slicers stored as clean but soiled with food debris. Observed meat slicer stored as clean but soiled with food debris. Repeat.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed quat sanitizer not provided at proper concentration at dispenser and above 400ppm. CDI, concentration diluted to proper range. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Potentially hazardous food shall be hot held at 135 degrees F or above. Observed fried onion in fryer below 135 degrees F. Observed baked chicken on rack that operator stated was supposed to be discarded held below 135 degrees F at prep table. Observed ham below 135 degrees F at prep table that operators could not determine what was being done with the food or if they were going to hold it hot. CDI, operators voluntarily discarded foods. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Written procedures shall be prepared in advance and maintained on site when using Time as a Public Health Control. Observed chicken salads being made and held on time according to operator but facility did not have written procedures for using Time as a Public Health Control for grilled chicken salads. CDI. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Food storage containers shall be labeled by common name of food. Observed a container of powdered sugar not labeled. Observed a white storage container with labeling not legible and sugar label wearing off. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - Employees may not wear anything on wrists or fingers except a plain wedding band. Observed food employee wearing a watch and wrist band. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed 1 stack of single metal containers wet stacked on clean equipment shelf. Improvement made since previous inspection. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed rubber spatulas with cracks and crevaces. Observed 3 of 4 ice transport containers with heavy cracking. CDI, operator voluntarily discarded transport containers and rubber spatulas.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed standing reach in refrigerator not working in satilite prep area in dining room and holding an ambient air temperature of 86 degrees F as indicated by thermocouple. Repeat. Observed 2 lights out under hood and lights out at dish machine area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - The physical facility shall be free from unnecessary items or litter. Observed equipement trays stored on low shelf collecting debris that operator stated was not used in facilioty. Remove.
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facility shall be cleaned as often as necessary to keep them clean. Observed fan near clean equipment rack accumulating dust. Observed grill equipment and frying equipment accumulating grease buildup. |