| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Many clean dishes found with some food debris still in them and on the robo coup in salad - CDI sent to dish pit to be rewashed, robocoup will be soaked first. Keep clean dishes, clean to sight and touch.
Observed cheese and packets of butter stored on soiled containers- CDI food discarded and containers sent to be washed. Food can only contact surfaces that are clean to sight and touch. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Green beans pulled from refrigerator into the meat room 2 hours ago were at 52F today-CDI discarded.Hold TCS foods cold at 41F or less. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Observed build up in most prep sinks today and on the spigots of those sinks. Keep food protected by prepping, washing and processing in a sink that is washed, rinsed and sanitized. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Observed sanitizer at >200ppm in the sanitizer bucket today- CDI diluted and restested. PIC placed test strips in the salad room and discussed how to mix and test chlorine sanitizer so that it is 50-200ppm. Also, label table cleaning sanitizer bucket that is only soapy water. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Observed some build up on air dry racks in kitchen today and on carts used to transport clean dishes- keep clean dishes stored on a clean surface. |
|
47
|
1
|
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)
Replace or resurface any shelving that is corroding. Walk in and reach in coolers. Walk in cooler door and wall of walk in cooler is in bad repair. keep equipment in good repair and easy to clean.
Some cracked gaskets seen today on walk in cooler doors and on reach in coolers. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Build up on exterior of dish machine- clean more frequently. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
A lot of Build up on shelving in walk in coolers, inside lowboy on the line, sides of equipment and on fryer wheels, etc- keep equipment free of build up. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat
Leak at handsink in the salad bar prep area today- keep plumbing in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C)
Need to clean floors and walls around and under equipment. Keep wall at dish clean. Repair floors where grout is no longer smooth. Replace or clean ceiling tiles that are poorly stained. Replace wall and floor tiles where missing at grill area and those that are missing at dish area.Repeat violations. |