| 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. Employee drink with screw top lid stored next to facility food in low prep cooler. CDI - Relocated to designated area. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. A few dented cans on dry goods rack. CDI - Relocated to send back to supplier. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed veggies stored above pre-washed lettuce in reach in cooler. CDI - Rearranged with correct storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food processor, can opener blade, and measuring cups stored as clean with visible food debris. CDI - All sent to dish area for reprocessing. 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine is not sanitizing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatoes overstocked and holding above 45F; also, cheeses and some lunch meats above 45F in flip top 1. CDI - Overstocked tomatoes and deli meats and cheeses relocated for rapid cooling. |
|
21
|
0
|
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 A few zip bags of lunch meat have missing date marks or badly worn date marks. CDI - Dates corrected. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flys. Improvement noted from last inspection. Install weather stripping at bottom of back door where there is a visible gap. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Utensils stored in water at room temp. Keep these in water at 135F+ or in a dry container that is cleaned and sanitized every 4 hours. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean utensils store in metal pan with crumbs and food debris inside. Clean and sanitize all and cover to protect once air dried. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply inlet and the flood level rim of the equipment shall be at least twice the diameter of the water supply inlet.-P Observed no air gap at floor drain under three comp sink. VR - Will return within 10 days to verify correction. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. 5-501.17 Provide a covered waste bin in female restrooms. No toilet tissue in restroom and no covered waste bin. Provide these. |