| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat: 2 pts.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed bottled employee drinks stored improperly throughout kitchen. CDI: drinks relocated to bottom shelf away from food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 1.5 pts.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed small dicer and lemon wedger with food debris remaining. CDI: removed from shelf and taken to dish area for recleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
the 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 1.5 pts.
Observed multiple foods inside walk-in cooler measuring borderline temps between 45F- 47F(see temp chart). Refrigeration repair called in during inspection. Site visit should be conducted within next couple of hours.
Observed foods inside sandwich prep station > 45F (see temp chart). CDI: all TCS foods moved to other working flip top cooler.
Verification required by 6/2/17 |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 0.5 pts.
Observed no thermometer available inside sandwich prep cooler and walk-in cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment: 0 pts.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food handlers not wearing hair restraints. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 0.5 pts.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths not in use laying on prep table at back. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 0.5 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans on back dish shelf wet stacked. |
|
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. -Pf - 0.5 pts.
Observed quat test strips damaged. Provide new strips.
Verification required by 6/2/17
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Observed employee washing dishes in 100F degree water. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 0 pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed sticker residue on outside of containers.
Observed build-up on floors fan inside kitchen.
Observed grease accumulation on hood system vents. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment: - 0 pts.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed some damaged kitchen floor tile. |