| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed back prep handsink completely blocked with boxes in sink and random things stored in front of the sink. CDI (corrected during inspection). The PIC (person in charge) moved all the items from the handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed soil inside ice machine scoop holder, observed food debris inside large white tubs to the right of the three compartment sink, observed food debris inside the grooves of the potato fry cutter. Observed pink debris buildup inside the ice machine. Repeat. CDI the dishes were pulled to the dish area to be cleaned and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked fries cold holding at the fryer at 61F for re-frying on an ice bath. Par cooked fries shall be cooled effectively to 41F before placing on an ice bath for cold holding. Discussed the intent of the fries which is cold holding and not cooling. Before placing items in cold holding, cool effectively to 41F. CDI- Fries were placed on time during inspection from the time they were done frying to 4 hours later when they shall be discarded. Cook and cool fries the night before or early in the morning so that they are at proper temperature before going out. |
|
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.
COMMENT: Label the lemon pepper and the fry seasoning shaker and pitchers so that they can be easily identifiable. |
|
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.
COMMENT: Observed white tubs wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Walk in freezer condenser noting causing ice buildup. PIC states work order has been placed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed food debris in bottom reach in fry freezer, shelving throughout establishment, on prep cooler gaskets, and inside the walk in freezer as ice has built up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
COMMENT: Continue to deep clean floors, walls, and ceilings in the establishment as food debris were noted on these walls throughout the kitchen. PIC states deep clean is scheduled. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide 50 foot candles of light over food preparation surfaces.
Underneath the grill hood, specifically in areas where the light bulbs are out, light was measured at 34 foot candles of light and 40 foot candles of light. Replace the lights that are out to maintain lighting requirements. Repeat. |