| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
-Large gumball machine blocking handwashing sink in dish pit.
-Ice being dumped into handwashing sink in kitchen.
*REPEAT
**CDI items moved.
**2.0 POINTS TAKEN |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 - Package Integrity: Food packaging shall be in good condition, intact and protect the food inside. Pf
-5 cans with critical dents that compromised the seal were observed in the can storage rack.
*CDI. Cans separated and voluntarily discarded.
**1.0 POINTS TAKEN |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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
-Raw shelled eggs over RTE sauce containers, and tea.
*CDI. Items reorganized.
**NO POINTS TAKEN |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
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.
-Ice maker left black residue when wiped.
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
-Multiple food containers on the drying rack still had food residue, odors of food, and unknown particles stuck to the inside.
-Microwave has a significant build up of food splatter on all surfaces.
*CDI. Moved to dish pit.
**REPEAT
***3.0 POINTS TAKEN |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
-Meatballs were measured at: 110-1120f in the steamwell.
*CDI. Reheated and unit turned up.
*1.5 POINTS TAKEN |
|
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: Maintain TCS foods in cold holding at 41F or less. P
-The following food and temperature measurements were observed in the reach in the sandwich prep: ham-47, sliced tomato-45, shredded lettuce-45.
*Pans were lined with tinfoil that prevented required cooling efficiency to maintain food at 41f.
**CDI. The unit fans were unblocked and tinfoil removed. Foods cooled.
**1.5 POINTS TAKEN |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P
-No dates on the following items: Prep cooler 1: cooked bacon, lasagna. Prep cooler 2: sausage, chicken, mozzerella. WIC: sliced ham x3, cooked chicken.
**CDI. Dates were added to items.
**1.5 POINTS TAKEN |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-301.11 - Separation: Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
-stainless steel cleaner on prep table with bay leaves.
-Gallon of bleach on slicer table.
*CDI. Items moved
**REPEAT
***1.0 POINTS TAKEN |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf
-Burgers that were prepped an hour prior were placed into sealed containers and stacked in a prep cooler that had its airflow blocked.
*Vented containers.
**NO POINTS TAKEN |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
-Condiments and several food containers in reach in prep coolers were not labeled.
*REPEAT
**1.0 POINTS TAKEN |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 - Controlling Pests: Eliminate harborage conditions. & keep the premises free of insects, rodents, and other pests.
-Broken equipment that is missing kick plates, not plugged in, under water damaged ceiling.
-Personal items, chainsaws, empty containers, clothes, etc... were stacked ontop of the walk in cooler, and in various spots throughout the building.
*REPEAT
6-501.112 - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
-Multiple dead inspects in dry storage.
*1.0 POINTS TAKEN |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
-Box of food on the floor of walk in freezer.
*REPEAT
**NO POINTS TAKEN |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
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.
-wet/in use cloths on multiple prep surfaces
*NO POINTS TAKEN |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. --.Gaskets torn on prep cooler.
-Pizza oven missing parts and insulation exposed.
-Broken knob on range.
-Prep top with pizza ingredients is delaminating.
-Several cooler racks, and drying racks are peeling and rusting.
-Nonworking reach in cooler in dry storage.
*REPEAT
**1.0 POINTS TAKEN |
|
49
|
0
|
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 a frequency to prevent accumulation of soil residue.
-Gaskets have suspected microbial growth and food debris throughout.
-Threshold of walk in freezer is frozenover.
-Food build up on cooler racks.
*REPEAT
*NO POINTS TAKEN |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: Physical facility shall be kept clean.
-Floors, walls and ceiling need additional cleaning.
6-101.11 - Surface Characteristics: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
-Particle board next to dish pit needs to be sealed or replaced.
6-201.13 - Floor and Wall Junctures, Coved, Enclosed or Sealed: In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm), and these junctures shall be sealed and the floor shall be sloped to drain and supplied with a floor drain.
-Junctions of several areas are delaminating or separating.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
-Water damage throughout kitchen.
-Hole in ceiling tiles.
-Ceiling tiles are falling.
-Large crack in threshold of kitchen/ cold storage
-Floors pitted and cracked throughout kitchen, with several large uncleanable breaks.
*REPEAT
**0.5 POINTS TAKEN |