| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen handsink blocked by large red bin and dish rack. CDI: Items relocated to unblock handsink. REPEAT VIOLATION |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine plate and doors with black and pink build up. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed containers of romaine lettuce cooling in walk in at rate of 0F/min. CDI: Food uncovered and proper cooling rate achieved. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in prep top cooler above 45F. See #45. CDI: Food items in cooler from yesterday were voluntarily discarded. Items prepared today were rapidly cooled and then held on ice. Repair person was called and will be here this afternoon. Observed garlic in oil from a jar that states "refrigerate after opening" stored on the prep table. CDI: Item cooled and placed in reach in. Observed spring mix stacked above chill line in prep top. CDI: Item was lowered in the container to stay cold. REPEAT VIOLATION |
|
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 several items in prep coolers made or opened over the weekend. CDI: Items labeled.
3-501.18 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 Observed macaroni opened yesterday, portioned today with today's date. CDI: Macaroni labeled with sunday's date. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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 Observed romaine cooling while tightly covered in walk in. CDI: Romaine uncovered. REPEAT VIOLATION Some improvement from previous inspection |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 unlabeled squeeze bottles that PIC stated were oil, water, and teriyaki sauce. Observed unlabeled spice shaker with spice blend. CDI: Items labeled. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed head of lettuce stored directly on racks in cooler. CDI: Outer layers of lettuce removed and then head was wrapped before placing it back in the cooler. |
|
45
|
0
|
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 pizza prep cooler holding food above 45F. Repair person called. See #20. Observed handsinks in need of recaulking to the wall. REPEAT VIOLATION |
|
47
|
0
|
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 dust accumulation on ceiling tiles near vents. Observed bottom of pizza cooler with food debris. REPEAT VIOLATION Previous issue corrected. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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. Observed rusted vent above 3-comp sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over patron food in reach in cooler near pick up counter. |