| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed hot water temperatures reach a maximum of 164F. VR |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed stew without date mark. CID stated items were prepared more than 24 hours prior to inspection. CDI, items voluntarily discarded by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods
with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed written procedures not
followed. Observed items on TPHC such as cantaloupe, and honey dew labeled with beginning time but no end times. Observed log used to label items, with begging times filled in but not end times. Observed past labeling suggesting items were left on the buffet line for more than 4 hours. CDI, items labeled. Spoke to PIC to clarify procedures, FOLLOW WRITTEN PROCEDURES. |
|
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 fruit flies in kitchen. Ensure proper steps are taken to prevent and eliminate pest. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in freezer. Repeat |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves not allowing for effective cleaning and sanitizing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on counters and storage surfaces. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors and lids. |
|
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 heavy cleaning need throughout establishment.
Observed heavy build up of dust and debris throughout floors, build up under and behind equipment. Repeat Improvement noted. Repeat |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C Observed personal items such as phones stored on working counters. |