| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (A) - P -- The concentration of the chlorine sanitizer at the dish machine was less than 50 ppm while dishes were washed(0 ppm)--not being dispensed. Follow manufacturer's instructions on the dish machine data plate, which states minimum 50 ppm. This needs to be corrected within 72 hours. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P -- Observed beans cooked the previous day, cooling in the reach-in, stored above 41°F. TCS foods shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less The beans were voluntarily discarded to correct the violation. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers - Pf -- Observed a couple of cleaner bottles that were not labeled properly. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bottles were labeled to correct the violation.
7-201.11 Separation-Storage - P -- Observed bottles of cleaners stored on a shelf above paper towels and trays. Store poisonous or toxic materials below or away from food, equipment, linens, single-service, and single-use articles. The cleaners were relocated to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed beans cooling from the day before at 45 degrees F. Food be cooled using one or more of the following effective means: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The beans were voluntarily disposed of to correct the violation. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C -- Observed several flies in the kitchen, dining room, and dry storage room. The premises shall be maintained free of insects, rodents, and other pests. Contact a licensed pest control operator to eliminate the flies.
6-501.115 Prohibiting Animals - Pf -- Observed the owner's pet in the kitchen at the time of inspection. Except for service animals, live animals may not be allowed inside the food establishment. The pet was removed to correct the violation. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- (0 POINTS): Observed wet wiping cloths stored on a the prep table. Wet wiping cloths shall be stored in a container of approved sanitizer between uses. The wiping cloths were immediately placed in sanitizer to correct the violation. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C -- Observed accumulation of food/debris on the top and sides of doors inside the dish machine. A warewashing machine; the compartments of warewashing sinks or other receptacles used for washing and rinsing equipment and utensils; and drainboards or other equipment used to substitute for drainboards shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensilsand to ensure that the equipment performs its intended function; and if used, at least every 24 hours.
4-501.15 Warewashing Machines, Manufacturers' Operating Instructions - C -- The dish machine did not meet the sanitizer requirements listed on the data plate due to sanitizer not dispensing. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Have the dish machine company service the unit. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed cleaning needed inside of the 2-door freezer and inside the microwave. Clean the filters in the hood. Also, the inside of the microwave needs to be kept clean. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C -- (0 POINTS): No trash can was provided at the handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Place a trash can at the lavatory. |