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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes/limes over RTE dressings. CDI-PIC changed storage order and produce on the produce shelf. |
|
14
|
0
|
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 Observed 3-4 knives soiled and the container in which the knives were stored was soiled. CDI-PIC took knives and knife rack to be washed/rinsed/sanitized. REPEAT.
4-702.11 Before Use After Cleaning - P Sanitizer at 3-comp sink is reading 50PPM quat. PIC explained they only use the wash/rinse for large pots and they sanitize everythoing at the dishwasher which was working. CDI-PIC called maintenance while EHS was on site. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a reach in holding food, cabbage, spinach above 50F. PIC said they check temperatures every day and it was fine yesterday, checked with thermometer. CDI-PIC voluntarily discarded food and called maintenance while EHS was on site. REPEAT. Points de-escalated because PIC is checking temps, knows how to check temps and what to do with food if it's out of temp, and only one unit having issues. REPEAT.
PIC did not sign due to COvid protocols |
|
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. PIC explained they have a cockroach issue and have a company coem out to handle, and they are doing some remedies to help control it. EHS suggested better cleaning because insect are attracted to food debris. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed cold drawers not working, they are there only to prop up other cold drawers. Reach in was 52F ambient air. Large stockpot they are using is rusty on the outside and pieces are falling off. Stand up unit near the door-handle is broken. Small reach in in the kitchen prep line isn't working. Shelf is broken by the dishwasher. Bar prep unit by china go go isn't working. Units are not being used for food storage but they need to be removed. Gaskets are broken, one is hanging off the reach in across from the grill. A couple of rusted prep unit shelves, and WIC shelves are rusted. WIF has ice building up on the heating strip and around door edges. REPEAT. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep units tops, sides, insides in need of cleaning, a lot of food debris. Oven and wok area has food debris. WIC shelves, prep units are building up food debris. Food in the bottom of the freezers. Oven hood is building up grease. Rice cooker tops need to be cleaned. REPEAT. |
|
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. FLOORS, WALLS, CEILINGS IN NEED OF CLEANING. REPEAT. |
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