| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C) A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks by food employees.
warewashing handwashing sink does not have a handwash sign
CDI- a sign was provided, zero points sign was provided and posted. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
REPEAT
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) In equipment such as ice bins they shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
ice machines in both waiter stations with residue, paint chipping on one ice shield.
Spoke to PIC about frequency of cleaning and ensuring all the paint is taken off the shield. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)Potentially hazardous ready to eat food shall be date marked for a maximum of seven days and then used or discarded by the end of the seventh day.
Chicken and meatballs prepared and cooked in the establishment not date marked in the freezer. Day of preparation counts as day 1 of the 7 days, freezing the product stops the "count" but the day of preparation/freeze counts as day 1.
Fish and chicken not date marked in the WIC.
CDI- all items were dated. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Working containers used for storing toxic materials such as cleaners taken from bulk supplies shall be identified with the common name.
two spray bottles without labels.
CDI: bottles were labeled as glass cleaner and sanitizer. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
REPEAT
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Containers holding food products that are not readily identifiable shall be labeled with the common name of the food product.
kept at half points- items were labeled but it started to fade, an improvement from pervious inspection.
CDI- PIC was informed and container were labeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Cloths in-use for wiping counters shall be held between uses in chemical sanitizer solution and the required concentration.
Several wet wiping cloths around the establish.
CDI- cloths were moved to laundry basket. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT
4-903.11(B)(1) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
Wet stacking of dishes by dry storage.
dishes were restacked to allow for proper air drying. |
|
47
|
1
|
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 in good repair.
-Rusted shelving at dish drying area.
-ice build up in walk in freezer.
-torn gaskets on prep top
-torn gaskets on both walk in coolers. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 Temperature Measuring Devices, Manual Warewashing (Pf) In hot water mechanical ware washing operations an irreversible registering temperature indicator shall be provided.
No dish irreversible available at the time of time inspection.
verification on 6/26/26. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
REPEAT
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean.
General cleaning needed on cook line were there is an accumulation of grease and near Ware washing area walls.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Floor tile damaged, grout is eroding and coving is cracked in prep sink area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) lockers or other facilities shall be located in a designated area where contamination of food and equipment can not occur.
employee drinks being stored co-mingled with establishment food.
CDI- items were relocated. |