| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart in front of the hand sink. CDI- Cart moved. Keep the sink free at all times for proper hand washing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at the three-comartment measured 0 ppm. DI- Sanitizer at was replaced and now at >150 ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed three types of deli meat panini's in reach in display case overnight above 45F. CDI items discarded. REPEAT |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed german bologna dated 6/11/16 and mortadella dated 6/10/16 observed on 6/20/16 that was held over 7 days. CDI items discarded. 3-501.17 REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with no label. CDI- Prouct in the bottle discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one display case and panini display case with damaged built-in thermometer and no thermometers were placed in the cooler to monitor cooler temperatures.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a bi-metal stem thermometer that does not read from the tip used at the sushi station. This thermometer can not be used to measured all items at the sushi area. Verification required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet. Allow to properly air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-502.11(A) Maintain utensils in good repair. Display case for the cold panini sandwiches measured ambient air temperature of 46 F all products inside measured above 45 F. Repairs to the unit shall be made. |
|
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 ceiling vents in deli and bakery with dust build-up. |