| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
*Observed the handwashing sink in the back had personal drinks being stored on the handwashing sink. CDI-The drinks were moved to a different place. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*Observed in the walk-in cooler observed boxes of lettuce being stored on the WIC floor. CDI- the lettuce was moved off the floor. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf *The tomato slicer/blades was stored on a rack observed build up of grease on edges and rims. The deli slicer in the back the meat guard had food particles stuck on the teeth. CDI - Item returned to be rewashed & sanitized.
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil. *Observed ice chute and ice machine divider/top had microbial growth. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 - Food Temperature: Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Pf
*The food employee behind the grill was asked if she had access to a thermometer to check food temperatures. CDI- PIC provided a thermometer. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Multiple wet wiping cloths being stored on prep surfaces throughout the kitchen. Store wet wiping cloths in approved sanitizer. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. * Observed rusted and/or chipping racks throughout and legs of tables rusted. The racks in the walk-in cooler are rusted and need to be replaced. Handle to walk in cooler in poor repair. Observed improvment. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
*Detail cleaning needed along the prep unit lid rim, shelving throughout, the tracks of the drawers in the prep unit, gaskets throughout, outsides of equipment, bread, sugar, and holding clean lids above the 3 comp sink. Detail clean vents in WIC - dust build up observed. Detail clean rack in the WIC. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
*Drain plug missing on cardboard dumpster.
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 that the dumpster side door was open at the time of the inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
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.
*Detail clean walls and ceilings throughout entire facility. Some broken floor and ceiling tiles. Replace floor and ceiling tiles.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used.
*Remove or repair various equipment such as two door reach freezer (broken), small prep table (broken), slicer (does not use), and flat top grill, etc. that are no longer needed in facility. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
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 drinks being stored on unapproved surfaces like the handwashing sink. |