| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored in flip top unit within close proximity of food. CDI Drink was relocated. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed far hand sink in kitchen completely blocked with equipment and cleaning supplies. CDI PIC removed items and will ensure food employees only use it for hand washing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shell eggs being stored in reach in unit over pasta and cut lunch meats. Observed raw pork sausage being stored over blanched fries. CDI Shell eggs and pork sausage were relocated and storage chart provided/reviewed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. After a conversation with PIC, stated that ice machine, soda and tea nozzles are cleaned with hot water/citric acid. CBI Showed manufacturer specs for how to clean ice machine. Reviewed with PIC that soda and tea nozzles need to be cleaned by wash, rinse and sanitize. |
|
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 food establishment keeping butter out (bar area) which is holding above 45 degrees. Observed chicken in reach in unit above 45 degrees (PIC leaving out during busy hours). CDI Chicken was discarded and going forward will only pull butter when needed; for today product will be kept on temporary TPHC. REPEAT Points not escalated due to separate issue from last inspection. However if seen in future, full points will be deducted. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 mac and cheese labeled for 6/7 holding above 41 degrees. Observed wings labeled for 6/5. Observed no date for feta in walk in cooler. CDI Mac and cheese discarded. PIC stated with certainity that wings were prepared from today (remove stickers and clean food contact surfaces). PIC stated with certainity that feta was open on Monday; items allowed to back date. However in future, if seen product without a correct date marking will be required to discard. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottles and aqueous solutions not labeled. Make sure to label with common name all items removed from original packaging. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food establishment. Make sure to have pest control address and keep doors closed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (C ) Maintain air thermometers in good repair and accurate.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed missing thermometers in a few of the cold holding units. Make sure to provide and accuracy.
Observed cutting boards in need of being replaced/resurfaced. Make sure to replace/resurface when no longer able to clean or sanitize properly.
4-501.11 Maintain equipment in good repair. Observed far flip top unit bottom with standing water. Make sure to have repaired.
4-101.19 Nonfood-Contact Surfaces - C Observed kitchen using foil to line equipment. Surfaces have to smooth, easily cleanable and nonabsorbent. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving where dry goods are kept, reach in units, gaskets, sides of equipment. Make sure to increase cleaning frequency. REPEAT. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 debris and build-up on walls, flooring under equipment, dusty ceilings, etc. Make sure to increase cleaning frequency. REPEAT.
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 floor cracked throughout establishment. Make sure to keep in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Lighting in area where food preparation is occurring shall be at least 50 foot candles. Observed lighting in kitchen less than 50 foot candles. Make sure to provide adequate lighting. |