| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed dirty towel bin blocking the handsink. CDI- PIC moved bin. |
|
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- Observed several pans and a slicer with food debris residue build up and stored cleaned. CDI- Items were moved to the 3-comp sink to be properly washed, rinsed, and sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed minor black build up in the ice machine. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cooked beans in the reach in cooler up front at 47F. CDI- PIC voluntarily discarded the item. |
|
21
|
1.50
|
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- Observed sauce, meat sauce, and mozzarella cheese all prepared yesterday, according to the PIC, without date marks. CDI- PIC was able to back date the items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one spray bottle of sanitizer not labeled. CDI- Employee labeled the sanitizer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several working containers on the cookline not labeled. |
|
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.- Observed several flies throughout the facility. Contact a certified pest management company to address the issue. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several wet stacked pans and utensils stored clean still wet. Employee corrected the issue by pyramid stacking and re-washing utensils.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C- Observed pre-set tableware uncovered. Ensure these items are protected from contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. These conditions make it difficult to clean and sanitize. |
|
47
|
0.50
|
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.- REPEAT- Observed food debris build up on cold holding equipment handles and cookline equipment. Also observed food debris build up inside of cold holding equipment gaskets. |
|
53
|
0.50
|
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. REPEAT- Observed food debris build up on floors hard to reach areas, such as, behind and underneath equipment. Also observed dust build up on AC/HEAT vent covers. Clean as needed to reduce and prevent build up. |