| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
[F] 2-301.14 When to Wash (P)
Observed food employee with a bowl of raw chicken exiting the walk in cooler, went to the condiment cooler where the raw chicken was placed, then went to the cookline to proceed with cooking without washing hands. Food employees shall wash their hands to prevent cross contamination when changing tasks. PIC was pulled to discuss the incident. Education was provided and the food employee wash there hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Found egg rolls in walk in freezer under a sheet pan of thawed raw chicken and frozen beef. Box of egg rolls were open and not protected from contamination. Raw chicken was loosely wrapped with plastic. Food shall be protected from cross contamination. Raw shell eggs on open egg crate were stored next to cabbage in mesh bag. Cabbage moved away from raw shell eggs. CDI - PIC removed egg rolls and placed in walk in cooler. Chicken was rewrapped tightly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Observed meat prep sink and vegetable prep sink vat present with slight residue build up. Meat slicer unit with residue on lip of food contact area. Food contact surfaces are to be clean to sight and touch. CDI - PIC washed and sanitized the both vats. Inspector will follow up within 10 days for verification. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)
Observed 3 to 4 flies throughout kitchen area. Food establishments shall be free of insects. |
|
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 (C)
Walk in freezer door damaged badly and no longer in good repair. Walk in cooler with torn gasket. Walk in cooler shelving rusty and no longer smooth easily cleanable. New 3-door condiment cooler is present. Walk in cooler has a plan of action with a paid invoice document. Equipment shall be in good repair.
4-205.10 Food Equipment, Certification and Classification (C)
Egg rolls found stored in a re-used cabbage box with a new liner in the bottom located in the walk in freezer. The cabbage box is a single use item from delivery. Food equipment shall be used how manufacturer’s intended use and certified/classified for sanitation. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Exterior surfaces of equipment, shelving, and trail lines on rolling rack are present with soiled residue build up. Interior of the smoker unit with build up residue. Residue build up present on hood over cookline. Equipment shall be cleaned at a frequency to prevent soil residue. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed multiple ceiling tiles with chipping, and rough structure. Replace damaged tiles to make smooth and easily cleanable. Cracked tiles with gaps of non flush grout located in warewashing area. floor tile damage in walk in cooler. Crack in foundation of wall above hood. Peeling wall paper in bathrooms. Physical facilities are to be maintained and in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
Floors throughout kitchen present with food residue. Clean residue under and behind equipment on flooring and base tile. Celling tile with residue on tiles, grid lines, and a large accumulation of dust on ceiling vent above cookline. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) The light intensity in the restrooms are 8 ft candles and should be at least 20 foot candles. The light intensity shall be at twenty (20) foot candles of light in areas used for handwashing and in toilet rooms. Lighting under hood is 34-38 foot candles of light. Lighting is to be at least 50 light candles under the hood system along the cook line. No lights found under the hood system. |