| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11 Handwashing Sinks - Numbers and Capacities (Pf)-Establishment shall have an appropriate number of handwashing sinks for convenient use by employees. Handwashing sink at wait station corner has been removed due to repair issue per PIC and new sink ordered. EMAIL EHS AN ORDER CONFIRMATION AND PHOTO OF SINK INSTALLED WITHIN 10 DAYS. melanie.torres@apphealth.com |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf)-Menu currently has catfish on it; however box indicates species of swai. CDI by PIC using label creator and re-labeling this as Catfish (swai). |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)-Discard all TCS foods by the end of Day 7 (counting Day 1 as date of prep or opening). Noted one pan of mashed potatoes in back 2 door cooler dated 1/2 (should have been discarded by 1/8), pan of queso dated 1/5 on steam table (should have been discarded by 1/11). CDI by PIC voluntarily discarding these.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)-Label all dry goods with the common name of the product when pulled from original container. Small containers of kosher salt, flour, powdered sugar were not labeled in prep areas. CDI by instructing PIC to label these. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)-Wet wiping cloths shall be stored either in hand during use, or fully submerged in buckets of sanitizer. Today noted one wet wiping cloth on prep table and another on top of double door tabletop cooler. CDI by staff moving these before being prompted by EHS. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
If utensils are stored in food, they must have a handle such as a spoon or scoop. 3-304.12 In-Use Utensils, Between-Use Storage (C)- Noted bowl stored inside of biscuit mix container in back dry storage closet and small dressing cup inside of jalapenos in top section of prep cooler. CDI by PIC removing these. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)-Store clean linens off the floor at least 6 inches. Today bags of clean linens were stored directly on floor of closet next to restrooms. CDI by having PIC move these to a clean location off the floor. PIC reported that new linen vender delivered this morning and did not place in designated area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)-Re-attach loose gasket on 2 door Arctic air cooler in back storage room. Wooden cutting board in clean utensil area is beginning to show signs of deterioration. Low-boy not functional currently; however did not see problems during today's inspection. Will re-evaluate during spring/summer inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)-Minor cleaning needed on handles of equipment in back storage room. Clean ledge behind lid hinges on prep cooler top. Non-food contact surfaces shall be kept clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Concrete floor finish is worn. Floors not easy to clean and should be re-sealed so that they are non-absorbent & easily cleanable. Seal wooden baseboard beneath reach thru. Address all floor tiles that are torn or cracked in wait station & dishroom. Seal holes around plumbing (i.e. at prep sink & handsink in back of kitchen). Baseboards should be installed in back storage room (walkin area) and all unfinished areas finished. If liquids, or sauces are stored in back storage room then wooden walls should be sealed. Few areas of floor in dishroom & hallway are missing baseboards. Cover open electrical outlet above doorway to back storage. Hang mops with handles up, mopheads down. Today mops were hanging with mopheads up at mopsink. Address staining along ceilings & walls in vicinity of cook line.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods-
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
6-501.12 Cleaning, Frequency and Restrictions (C)
6-501.16 Drying Mops (C) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-303.11 Intensity - Lighting (C)-Replace burned out bulbs at entrance to kitchen. Replace burned out bulb in 2 door freezer next to fryers.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)-Clean face of mounted fan in dishroom before it's next use. |