| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (C)- Food shall be stored in packages, covered containers, or wrappings. Several food Items were stored uncovered in the lowboy freezer Noted several uncovered items in the 2 door freezer. Repeat. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- All food contact surfaces shall be maintained clean to sight and touch. Two pans on the drying rack had some food debris on them. CDI by recleaning. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. Noted one small pan of slice chicken tenders (3/3). CDI by voluntary disposal by PIC. Repeat.
Noted the wings and chicken breast in walk-in not dated. CDI per PIC they where cooked 3/9. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P)- Poisonous or toxic materials shall not be stored above or near any food, food contact surfaces of equipment, utensils, linens, or single service items to prevent any possible contamination. One bottle of sanitizer on (server prep top) and another chemical bottle (over the clean end of the 3 comp sink) . CDI by PIC moving the bottles. Repeat. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination and at least 6in above the floor. There was significant condensation buildup at the bottom of the middle prep unit where unpackaged food was stored. Repeat. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)-Cleaned equipment and utensils/ laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. The top of the pizza oven had accumulated dust and debris, and was being used to store pizza peels. utensil bins throughout need to be cleaned as well as used pans shelf. Store all utensils in a clean, dry location and on a food contact surface while in use. Repeat.
4-901.11 Equipment and Utensils, Air-Drying Required (C) - A few of pans, and glasses stored on drying rack were wet stacked. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried before contact with FOOD. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)- Single service items shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6in above the floor. Noted one stack of togo container that need to be inverted. Repeat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in good repair. Repair rusted shelves in refrigeration, such as single door unit and walk in, shelves in dry storage, and utensil and equipment shelves. Noted significant water build up in the bottoms of the middle prep unit. Noted shelving broken/bucking throughout kitchen (REPEAT ). There was significant ice buildup at the bottom of the stand up freezer. REPEAT
4-502.11 (A) and (C) Good Repair and Calibration-Utensils (C) - Replace any chipped/cracked big and small containers throughout. Utensils shall be maintained in good repair. Repeat |
|
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) - Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Noted accumulated debris and residue in refrigeration and freezer units and shelving throughout. Repeat. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat- Plumbing systems shall be maintained in good repair. There was a minor leak from the faucet at the hand sink (by ice machine). Repeat |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.15 Outside Receptacles (C)- Receptacles and waste handling units for refuse, recyclables, or returnables shall be kept covered and be leak proof. The outside trash cans have holes in the bottom resulting in them not being leakproof. Repeat. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Physical facilities shall be cleaned as often as necessary to keep them clean. The facility needs to work on cleaning all areas of the kitchen at the floor wall junction, walls throughout the facility, and wall behind 3 comp sink and other hard to reach corners. The junction of the dump sink and prep sink needs recaulking. REPEAT.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Re-screw in vent coming off ceiling above dish pit. The floor is starting to peal along a few of the seams.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)- The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used, and litter. Remove equipment that is no longer functional or no longer used such as the food processor.
Repeat |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-301.14 Ventilation Hood Systems, Adequacy (C) - Continue to wipe grill hood regularly when grease buildup/drips are observed. Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment, walls, and ceilings. Repeat.
6-303.11 Intensity - Lighting (C)- Lighting is quite dim in the walk in & under the hood. Change light bulb or add additional lighting as needed. Cleaning is needed in the light fixtures. |