| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked with scrub brushes and minor food debris. CDI PIC removed scrub brush.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser not operating. PIC will provided soap and have dispenser fixed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris on food contact surfaces. Observed build-up on can opener. CDI Items returned to ware washing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC stated that soda nozzles are only cleaned with soda water. CDI Reviewed with PIC correct cleaning procedure W, R and S. Observed minor debris in ice machine on white board. Make sure to increase cleaning frequency. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed brisket date marked for 5/29 and chili date marked for 6/1. CDI Product was voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 At time of inspection, observed chicken held on TPHC not labeled; PIC stated it was being discarded. Observed chicken that was replaced marked for not the correct time and no end time. CDI PIC had labeling corrected. |
|
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 squeeze bottles containing oil and aqueous solutions. Make sure to label all working containers of food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. REPEAT
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed minor debris on shelving for clean equipment. Make sure to keep clean. |
|
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 service on the floor in room near office and downstairs. Make sure to keep at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed missing air thermometers in a few cold holding units. Make sure to provide.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using absorbent tiles to line reach in units. Make sure to use a approved surface. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned before use, every 24 hours or as often as accumulation occurs. Observed minor debris in spray arms and build-up inside basin. Make sure to increase cleaning frequency and delining done. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris in reach in units, shelving, sides of equipment. Observed debris on fans in the kitchen. Make sure to increase cleaning frequency. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed holes in wall throughout in kitchen. Observed floor in bad repair downstairs where standing water is occuring. Observed tiles in kitchen with water damage. Make sure to keep in good repair. REPEAT.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed build-up on floors throughout and walls. MAke sure to increase cleaning frequency. REPEAT. |