| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw marinated fish stored over cheese and gyro cones in the walk in cooler and raw marinated chicken stored over goat in the walk in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine dispensing chlorine sanitizer at 0ppm. CDI- machine was primed and refilled until it was dispensing chlorine at ~50ppm. |
|
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 fried plantains on the hot line hot holding below 135F (see chart). CDI- product was reheated to above 165F. |
|
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 yogurt sauce cold holding on the serving line above 45F and several foods in the walk in cooler cold holding above 45F (see chart). CDI- yogurt sauce was relocated to the reach in cooler for cooling. During the inspection, the walk in coolers ambient air temperature had dropped from 51F at 4:05 down to 43F at 4:50PM. Instructed the PIC to monitor the walk in cooler temperatures and to call for repairs if the cooler could not maintain the foods at 45F or lower. |
|
26
|
1
|
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 2 chemical spray bottles not labeled and one bucket containing a bleach and water solution not labeled. CDI- labels were added.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bucket containing bleach and water with a chlorine concentration greater than 200ppm. The PIC indicated the solution was used for cleaning food contact surfaces. CDI- water was added to dilute solution. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf The facility did not have a thin probe thermometer. VR within 10 days.
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a dial stem thermometer reading at 45F while being stored at room temperature. CDI- thermometer was calibrated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths being stored on prep. surfaces while not in use.
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one sanitizer bucket with 0ppm chlorine in it. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. The facility did not have a chlorine sanitizing test kit on site today. VR within 10 days. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the walk in cooler and on a clean equipment storage rack near the walk in freezer. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a spray bar leaking at the prep. sink and a leaking handsink faucet. |