| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf): Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed food debris on metal hotel pans stored on air drying rack. CDI, PIC removed dishes and placed in 3-comp sink. Repeat. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P): Maintain TCS foods in cold holding at 41F or less. Observed ham in low boy and omelet mix in wic measured above 41F. Items discarded |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Spices oils and sauces were observed unlabeled. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. To go items need to be inverted. . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-202.11 - Food-Contact Surfaces: Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf
Observed cracked dishes. EHS will return to verify cracked dishes have been removed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed gaskets, inside units, microwaves, and shelving throughout establishment with food debris accumulation. Frequently clean all gaskets and wipe down insides of units, shelving, and microwaves to prevent food accumulation. Repeat. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Observed both faucet heads leaking at the three compartment sink. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 - Cleaning of Plumbing Fixtures: Maintain clean handwashing sinks, toilets and urinals in the facility. Men's restroom was observed soiled. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Observed side door of dumpster open. Keep lids and doors of dumpster closed when not actively using.
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. Trash and bucket of oil observed in enclosure. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean floors, walls, and ceilings frequently to decrease the accumulation of food debris. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed personal cell phone on prep line. Ensure personal effects remain on person to prevent contamination of food, equipment, utensils, etc. |