| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed food debris on dishes and utensils stored as clean.CDI-DISHES MOVED TO 3 COMPARTMENT SINK TO BE WASH, RINSE, AND SANITIZED.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp dish machine was not sanitizing. CDI- primed machine.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Build-up in ice machine noted. Build-up in microwaves. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P-Observed hashbrowns prep the day before at 70F in the bottom reach in. PIC states they add hot water into a carton of hashbrowns and put them in the bottom reach in to cool. CDI-Hashbrowns discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed lettuce (45F), Fajita mix(44), prime rib(52), raw chicken breast(46), and sliced turkey(45) all above 41F in cold drawers under grill. CDI-Items moved to a walk-in cooler to cool.. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed small containers in tops of prep coolers not date marked. CDI-Items discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Rehydrated Hashbrowns were being cooled sealed in a carton with 130F water added. Cooling parameters not met. See #18 above. CDI-Educated. Discussed cooling alternatives. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed sauces used for sandwhiches in the bottom of the reach in with out a label. Shakers at grill not labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed metal pans stacked wet at the dish rack. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed single use cups, plates, and utensils stored on the floor in the dry storage room. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair.-Observed torn gaskets at the reach in near the pancake flip top. Repair all equipment that is damage throughout the facility. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Deep cleaning is needed on ALL equipment and surfaces in kitchen. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the garbage and cardboard dumpsters open during the time of inspection. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-A deep cleaning is needed throughout the whole facility. Floors need to be regrouted and walls need to be cleaned. Observed mold build up near the dish area and in the corners of the facility. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.-Observed a missing shield in the kitchen area above the grill. Replace cover. |