| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on top of food prep surface-CDI-Drink was removed |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf-Tags kept on file, but dates of last shellstock sold not recorded-CDI-Corrected by instruction |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed mold inside the ice machine-CDI-Ice machine was cleaned. Observed food particles left on some utensils-CDI-Utensils rewashed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -P-Observed sanitizer reading 0 ppm-CDI-Sanitizer strength correctedf |
|
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 sanitizer bottle not labeled |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Reachin missing a thermometer-CDI-One was provided |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Improvement to labeling, but a few items still needed labels |
|
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 and glasses stored wet
4-904.11 Kitchenware and Tableware-Preventing Contamination - C-Tableware to be inverted before touching |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Cutting board on kitchen prep unit to be resurfaced 4-501.11 Maintain equipment in good repair.-Observed cracked gaskets on refrigerated units. Observed rusted shelving throughout the kitchen. |
|
47
|
1
|
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 buildup on walin shelving, shelf at end of cook line, frkyers at cook line |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
. 5-202.13 Backflow Prevention, Air Gap - P-Need an air gap on pipe at 3 comp sink |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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. Clean vents/fans Non absorbent ceiling tiles needed in restrooms |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C- Needed 50ft candles of lighting in prep and utensil washing areas 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Shield bulbs over ice machines 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |