| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed watered down soap that was not effective at kitchen handsink and no soap at server station handsink. CDI- Proper soap provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine chlorine sanitizer reading 0 ppm, sanitizer had run too low to work. CDI- Sanitizer changed and machine primed to properly sanitize. |
|
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 45F. -P Observed two deep and tightly covered tubs of steamed carrots cooling over 6 hrs accoring to PIC at 47-48 degrees. CDI- PIC voluntarily disposed of improperly cooled carrots. |
|
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 Observed deep and tightly covered tubs in use to cool carrots that were improperly cooled. CDI- Reviewed proper cooling methods with PIC and improperly cooled carrots disposed of. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door being left open and a large dead roach in walk in cooler by back door. CDI- Door was closed. Facility has pest company coming quarterly. Maintain pest control measures. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several pans, tubs, and boxes of various foods stored on the floor in walk in cooler and walk in freezer. CDI- Foods stored off the floor. (repeat) |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill area, hood system, fryer area, gas pipes and walls behind cook line soiled with debris and in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Vacuum breaker is broken on can was hose bib, need to install a proper backflow prevention device. Facility has 10 days to install proper device. |
|
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 clean. Caution should be used to minimize food exposure. Observed walls near dish area and above 3 comp sink needing some cleaning of dust and build up. |