| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed cold holding out of control for consecutive inspections without long-term solution and no thermometer available in kitchen for making sure temperatures are correct. PIC shall ensure rules of food safety are met or facility will receive premit action. -2- |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. -Pf Observed out of service handsink near back door with water turned off to the faucet. CDI - PIC restored access by turning on water. -1- |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS pizza topping coldholding in pizza prep at 44F and above. PIC voluntarily discarded food. Repair tech dispatched. VR no later than 09/02/2019 to ensure facility is cold holding TCS foods at or below 41F. -3- REPEAT |
| 26 |
2 |
Toxic substances properly identified, stored, and used |
No |
No |
No |
Yes |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer bucket. CDI - PIC labeled during inspection.
7-201.11 Store toxic materials to avoid contamination. -P Observed two (2) first aid kits stored on top of prep unit. -2- REPEAT |
| 34 |
0.50 |
Thermometers provided and accurate |
No |
No |
No |
No |
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed battery dead on food thermometer today. No thin probed thermometer was available for taking temperatures. VR no later than 09/02/2019 to ensure facility has a functioning thermometer. -.5- |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed RTE sauce stored in standing water in bottom of reach in cooler and other prep units with standing water also had food stored in bottom. -0- |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used as intended. Observed non-commercial chest freezers in use in the bar and prep unit in use in room that is above 86F with data plate stating FOR USE IN ROOM AT OR BELOW 86F. -0- |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
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 buildup on dish machine racks, shelving and on prep unit gaskets throughout kitchen. -.5- |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
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 water damaged ceiling tiles and missing ceiling in dry storage and other areas of facility. -1- REPEAT |