| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11; Core; Employees shall eat, drink, or use tobacco away from food preparation areas. Observed mutliple drink cups stored above food preparation surface. Maintain drinks away from or below food preparation areas. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation; Each handwashing sink shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Front of house handwashing sink paper towel dispenser was not working. CDI- PIC set out paper towels during inspection. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11; Priority; Food shall be safe, unadulterated, and honestly presented. Observed bin of onions stored in reach in cooler with significant mold growth. Employee voluntarily discarded during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11(A)(4); Priority; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned before using or storing a FOOD TEMPERATURE MEASURING DEVICE. Observed thermometer was stored with a buildup of dried food residue. REHS cleaned thermometer with an alcohol swab. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Refrigerated potentially hazardous food shall be stored at or below 41F.
Observed sprouts held out of refrigeration on the line at 66-68F, employee voluntarily discarded during inspection and REHS discussed risks associated with sprouts. Keep sprouts stored under the max height of the line cooler.
Observed produce cooler was maintaining 48-50F, TCS food delivered prior to inspection was moved to another cooler, only whole produce and margarine (non-TCS) was left. Contact refrigeration technician to service both units. Do not store TCS food in this unit until unit is repaired or replaced. REHS will verify plan to address refrigeration within 3 days. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11; Priority; Poisonous or toxic chemicals shall be stored away from or below any food and food contact surfaces. Observed WD-40 and Goof Off brand containers stored above produce line. Items were moved to cleaning supplies area. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under (B) of this section, in the FOODwith their handles above the top of the FOOD and the container;
(B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
Observed dirty knives stored on clean knife rack. Items were sent to the dish pit and the knife rack was sanitized. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C): NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Equipment needs to be cleaned and sanitized at least daily: door handles, rails, top of line, doors, and gaskets. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-502.11; Core: REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
Observed refuse area has accumulation of refuse. Contact waste management to increase frequency of removal.
Also observed a nonoperational freezer containing spoiled food with heavy mold growth. Discard refuse and deep clean unit.
________________________________________
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove unnecessary items and refuse, keep area neat. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Floors, walls, ceilings, equipment throughout facility need deep cleaning.
Water damage to ceiling tiles observed in rear storage room, repair leak and replace ceiling tiles. |