| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling dirty items and sending them through dish machine, then without washing hands, handle the clean items and moved to clean storage rack. CDI - educated to wash hands inbetween handling dirty items and clean items. Advsied to wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser in the kitchen without paper towels. CDI - food employee provided papertowels to the dispenser. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed hot water sanitizing dish machine not sanitizing properly. CDI - educated to send items through dish machine for a wash and rinse procedure. Then move items to 3 comp sink for a proper sanitizing procedure. Quat solution is at 200 ppm. PIC placed a work order for dish machine. VR
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed knives throughout facility stored as clean but they are dirty, Observed immersion blender with dried food debris on shaft of blender, observed can opener blade dirty. CDI - pulled items to dishpit for a proper cleaning procedure.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer spray bottles at 100 ppm. CDI - refilled spray bottles. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product throughout the facility out of temperature. Refer to temperature chart (display case and salad buffet). CDI - Educated about preventing overstacking in each individual container. Pulled product to the blast chiller. Advised to place product on TIME control or to work out of the walkin cooler. REPEAT VIOLATION. VR |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza and the hot bar on TIME control. Facility does not have time procedural paperwork for the product. REPEAT VIOLATION. CDI - emailed TPHC procedural paperwork to facility. Went over time control with food employees. Facility is keeping up with the time logs. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on the clean storage rack. Advised to allow items to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one compartment (wash compartment) at the 3 comp sink with the drain stopper not being able to stop up the solution and hold water. Advised to fix the stopper to hold the solution. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed spray arm nozzle leaking water. Advised to tighten spray arm nozzle. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty floor in the freezer. Advised to keep clean. |