| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. The onion, tomato chopper had food debris left inside. EHS also pulled a couple of plates with food debris. Make sure dishes are completely cleaned before putting them away. Employee cleaned dishes during the inspection. No points taken for this today. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. Do not store ice scoop in drain of the soda fountain. Have the ice scoop stored in a cup or bin. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing. Need to air dry pans before stacking. EHS found a few bowls stacked up wet during the inspection. The bowls were separated to dry during the inspection. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges, projections, crevices, and constructed to allow easy cleaning and facilitate maintenance. Eliminate rust on tables and shelves. They are no longer easily cleanable. These have been marked a few times and next inspection full credit will have to be taken if found again.
4-501.11 Equipment shall be maintained in good repair. Repair the gaskets on both doors of the 2 door freezer. Replace the torn gaskets on the low boy drawers( all drawers). Replace walk-in cooler gasket where it is torn at the bottom. Ice is forming on the bottom of the condenser in the walk-in freezer. Have the ice issue repaired. This is a repeat from multiple inspection. Due to this, EHS had to take full credit. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Clean stainless steel equipment throughout. Clean Shelving where dusty. Repeat violation. Next inspection full credit will have to be taken due to being marked a few times. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. The 3 compartment sink is leaking from the swivel faucet connection. Repair spray wand at the scrap sink where it is dripping when turned off. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items and clean. Clean ground around the dumpster. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Repair wall below the pass through window where there is a hole behind the tables and FRP is pulling away from the wall. Repair wall behind and beside water heater. Reattach missing or falling off base boarding. Repair floors throughout where tiles are broken or missing. Repair the ceiling where there is water damaged ceiling tiles above the prep table near dishmachine. Repair hole in the wall behind the 2 door dressing cooler. Repair the wall in the 2nd stall near the bottom on the right looking into the stall. Piece of wood is broken. Repair the framing around the back door where metal is coming up.
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls throughout where needed. Clean floors under and behind equipment. Clean ceiling around ceiling vents. Clean ceiling vents throughout. Clean floors inside walk-in cooler and walk-in freezer.
This has been marked multiple times, Due to this full credit will have to be taken. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 On the food surface of buffets, within reach-in refrigerators, and places used for handwashing, warewashing, equipment storage, and toilet rooms, the light intensity must be at least 20-foot candles. On surfaces where employees work with food, equipment, or utensils, the light intensity must be at least 50-foot candles. Lighting throughout kitchen in general is 16 foot candles. In the corner where food prep is taking place and some dish storage is located is only 4 foot candles. Add a light in that corner. Also replace any burned out lights throughout the facility to increase the lighting intensity. |