| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation.
Foods stored in uncovered containers are stacked on top of each other, the bottom of the food container is in contact with the food below it; shall store food in packages, covered containers, or wrappings. CORRECTED/moved foods to a container with a lid.
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P)
Raw chicken stored overtop of RTE (ready to eat) foods; shall store raw animal proteins under/away from RTE foods. CORRECTED/moved. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils Frequency
Buildup inside ice machine and in ice bin at soda station; shall be cleaned at a frequency that precludes the buildup of molds and residues. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
Buffalo chicken dip at 42F, fried chicken wings at 47F and 48F, marinara sauce at 44F, these foods were made yesterday; Shall cool foods within appropriate timeframes (hot foods cooled from 135F to 70F within 2 hours, from 70F to 41F within 4 hours; cold-prep items cooled from room-temperature to 41F within four hours). CORRECTED/discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
TCS (time/temperature control for safety) foods in walk in cooler range from 42F-45F; shall hold all TCS foods at 41F or below. TEMPORARY CORRECTION/discarded TCS foods in walk in cooler, VERIFICATION REQUIRED within 3 days for cooler to be serviced. EHS (environmental health specialist) advises do not place any TCS foods in the walk in cooler until it has been serviced and is able to hold foods at 41F or below. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) Time as a Public Health Control (Pf)
TPHC (time as a public health control) procedures are used for pizza pies, no written procedures are on site; shall have written procedures for all foods held on TPHC. CORRECTED/EHS and PIC filled out TPHC form during inspection. (EHS notes no TPHC was observed during inspection). |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Cooling methods are not adequate for rapid cooling of foods; shall use methods such as spreading thick foods onto thin shallow pans, venting containers, using small containers to maximize surface area to cold air, placing in freezers for a short while, utilizing speed racks, chill sticks, metal containers, etc. CORRECTED/discarded food. EHS advises to keep a cooling log for the following items the next time they are prepared: chicken wings, buffalo chicken dip, marinara sauce. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition.
Food employee wearing a watch while cooking; shall not wear rings/watches/bracelets while cooking or prepping food (exception: may wear a plain ring such as a wedding band). |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage.
Scoops without handles stored in various foods; scoops stored in food shall have a handle and handle shall not touch the food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment.
Women's room toilet paper dispenser in poor repair, cold curtains in walk in cooler in poor repair, some cooler gaskets are torn, burger station flip top lids in poor repair (interior is separating); shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces.
Buildup observed on side of pizza oven and on castors, on cooler gaskets, shelving in the walk in cooler, shelving for the clean food containers, inside the microwave, on floor fans, on outside of large food bins and containers, carbon buildup on outside of pans; shall be maintained clean. 4x+ REPEAT VIOLATION. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods.
Floor covering is chipped/cracked throughout kitchen (3x REPEAT VIOLATION), corner strip missing at dish wall and wall by burger flip top (2x REPEAT VIOLATION), various ceiling tiles are in poor repair, ceiling vents are rusted/in poor repair, lightbulbs out at hoods and ceiling lights over dish area; shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions.
Buildup on floor throughout kitchen, including but not limited to: under equipment, shelving, under dish machine and sinks, and around floor drains (4x+ REPEAT VIOLATION), buildup on walk in cooler condenser, sticker residue on walk in cooler door, buildup on wall behind microwave, on ceiling tiles throughout kitchen (2x REPEAT VIOLATION); shall be maintained clean.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed.
Coving missing throughout establishment; floor/wall junctures shall have a coved surface. 2x REPEAT VIOLATION. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Light Bulbs, Protective Shielding.
Light shields missing from various ceiling lights; lightbulbs shall be adequately shielded. PIC states shields have been purchased, a work order has been placed to have them installed.
6-303.11 Intensity-Lighting
Cook line reads about 13-30ft-cd (foot candles) of illumination, women's restroom reads about 2ft-cd of illimumation; shall have at minimum 50ft-cd in any area preparing food, and at minimum 20ft-cd in toilet rooms. 3x REPEAT VIOLATION. |