| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
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 no paper towels at the handsink near the drink station. CDI-PIC provided paper towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed waffle mix, bacon tots, and mash potatoes in the reach in uncovered. CDI-PIC put lids on containers. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed the dish machine sanitizer concentration reading 0ppm. CDI-PIC called ecolab and will wash dishes at the 3 compartment sink until fix. Will come back in 10 days to verify the dish machine is working. VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed stickers on containers on the dish rack. CDI-Moved to 3 compartment sink. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed fish, pico de gallo, chicken breast holding above 41F in the grill drawer. CDI-Voluntarly discard. |
|
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 fruit flies all throughout the kitchen and dining area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
REPEAT. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of silver pans on the dish rack. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
REPEAT. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed to-go containers and napkins stored on the floor in the dry storage room. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT. 4-501.11 Maintain equipment in good repair.-The grill drawers across the waffle makers not functioning. Drawers have standing water inside and can barely open. Repair all equipment that is damage in the facility.
Observed the dish machine not dispensing sanitizer and torn gaskets in most of the reach-in units. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Thorough cleaning is needed outside and inside of ALL equipment. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpsters door open during inspection. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-Cleaning is needed along the walls, where splash and discoloration is occuring. Cleaning is needed in the corners of floor, behind and underneath all equipment. Deep cleaning is needed throughout the entire facility. |