| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
0 Pts:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed an uncovered container of spring rolls in the walk-in freezer. Foods shall be kept covered when in storage to prevent contamination. The spring rolls were properly covered to correct the violation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (F)(4) - Pf -- Upon inspection, the sanitizer, when tested at the 3-compartment sink was 0 ppm. The person-in-charge checked the sanitizer container and it wasn't hooked up due to faulty equipment. If a chemical sanitizer is generated by a device located on-site at the food establishment, it shall be operated and maintained in accordance with manufacturer’s instructions. Manually make quat sanitizer following manufacturer's instructions (150-400 ppm) in the three-compartment sink until the dispenser is repaired/replaced. I will return within 10 days for compliance. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed several stored metal containers contaminated with dried food residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. The metal containers were sent to the dish area to correct the violation. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C -- Observed mold growth around the ice chute inside the ice bin. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (C) - P -- Sanitizer buckets tested below 150/200ppm quat. Sanitizer buckets shall be prepared between 150/200 and 400ppm quat. The sanitizer buckets were remade to the proper concentration to correct the violation. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P -- Observed an employee cook chicken breasts to 147°F and 155°F. Raw chicken must be cooked to a minimum internal temperature of 165°F for <1 second (instantaneous). The chicken was returned to the grill and cooked to 169°F and 172°F, respectively for <1 second to correct the violation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
0 Pts:
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed a container of cooked onions and peppers stored at 122°F in the hot hold unit. Store TCS foods at 135°F or above when hot holding. The cooked vegetables were voluntarily discarded to correct the violation. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Food Preparation- C -- Observed raw chicken pieces on the sanitized dish drainboard. The PIC stated that they had prepared chicken earlier in the day on that drainboard that had not been properly cleaned and sanitized. During preparation, unpackaged food shall be protected from environmental sources of contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloths stored in a quat sanitizer solution below 150 ppm. Wet wiping cloths shall be stored in a container of approved sanitizer (150-400 ppm) between uses. |
|
47
|
0.50
|
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- Upon inspection, the chicken prep unit was not maintaining food temperatures at 41F and below. Equipment shall be maintained in good repair in accordance with manufacturer's specifications. Service the unit. Repeat points not taken since there was improvement in equipment maintenence. Repair the cabinets that are in bad repair. 4-202.16 Nonfood-Contact Surfaces - C -- Observed a bread crate used for storage shelving in the walk-in freezer. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C-- Cleaning needed on tops and sides of equipment. Special attention needed on the cookline. Clean inside refrigeration, speed racks, the outside of the breader containers, and shelving in the cabinetry behind the order counter and self-service areas. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
0 Pts:
5-205.15 (B) System maintained in good repair - C -- Observed a leak on the coke machine. A plumbing system shall be maintained in good repair. Repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
0 Pts:
5-501.115 Maintaining Refuse Areas and Enclosures - C- Observed equipment in the dumpster corral. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Remove unnecessary items. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C-- Clean grease around the cooking equipment. Clean walls and floors under and behind equipment. Clean floor drains. Clean hood filters. Physical facilities shall be cleaned as often as necessary to keep them clean. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C- Observed a gap in the baseboard and cracks in the walk-in cooler/freezer floors where water and food debris may get trapped. Repair. |