| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. An employee shall eat and drink only in designated areas where the contamination of exposed food, equipment, linens, utensils, and single use items cannot occur. Observed one employee beverage stored in the walk in cooler directly above sliced deli meats. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C. Each handwashing sink shall be provided with a sign that notifies employees to wash their hands. Observed handwashing sink near dish machine without a handwashing sign. Sign has been provided today. |
|
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 - P. Food contact surfaces shall be clean to sight and touch. Observed deli slicer that has not been used in the past 24 hours with meat debris on it. CDI by recleaning. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat, potentially hazardous foods that are prepared and held for more than 24 hours shall be dated. Ready to eat, potentially hazardous foods that are opened from commercial packaging shall be dated if held for more than 24 hours. Observed several items in the walk in cooler including deli ham, roast beef, American cheese, and pasta that were not dated that were prepared more than 24 hours ago. CDI by adding datemarks to each food item. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Working containers used for storing toxic materials such as cleaners and sanitizers shall be labeled with the common name of the material. Observed several cleaners and one sanitizer bottle that were not labeled. CDI by adding labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed raw chicken being stored on the floor in the walk in cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single use items shall be stored at least 6 inches above the floor. Observed plastic tea cartons being stored on the floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary to keep them clean. Observed smoker room with debris on the floor.6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed equipment such as a steam table that is not in use and a grill that is not being used by the catering operation. Also observed chairs and other equipment not associated with the Iacofanos being stored in the smoker room. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. The light intensity shall be at least 10 foot candles in rooms during periods of cleaning. Observed broken light in employee restroom.GENERAL COMMENT: ANY VIOLATIONS SEEN DURING THE INSPECTION WILL COUNT TOWARDS IACOFANO'S GRADE WHETHER OR NOT IT IS THEIR PROPERTY. IACOFANOS HAS FULL USE OF THE KITCHEN AND THEREFORE THE FULL KITCHEN IS SUBJECT TO INSPECTION. |