| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1-2) Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Observed raw eggs stored above produce in the walk in cooler. Must separate raw animal food items below and/or away from ready-to-eat foods during storage, preparation, holding and display. CDI-by rearranging.
Order of storage from top to bottom:
1) ready-to-eat foods (includes washed fruits & vegetables and pasteurized eggs)
2) raw ready-to-eat fish (such as for sushi) & shellfish
3) unwashed fruits and vegetables
4) raw whole beef steak and roasts
5) raw fish, raw pork, raw seafood
6) raw ground beef, raw eggs
7) raw whole or ground poultry and raw meat stuffing’s |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils-Frequency - C
Observed buildup starting on the deflector in the ice machine. Surfaces of equipment such as ice bins contacting non-TCS food shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Clean as needed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P)
Observed chili, slaw, and livermush prepared over 6hrs ago cooling in the walk in cooler. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F within a total time of 6 hours. CDI- The food was voluntarily disposed of |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
Food items are not cooling down at the correct rate in the walk in cooler, the pans are shallow and left uncovered and the walk in is holding at 40-41F. Equipment for cooling and holding cold , shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. CDI- The food was voluntarily disposed of
3-501.15 Cooling Methods (Pf)
Observed a large container of slaw not cooling down at the proper rate. Proper cooling methods should be used such as using shallow pans, separating in the smaller portions, stirring, ice bath, using metal containers, using rapid cooling equipment or other effective methods. CDI- the slaw was voluntarily disposed of. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A)(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Observed cleaned and sanitized utensils being stored on soiled/dirty shelving above the 3 comp sink. Must keep cleaned utensils, cleaned equipment stored at least 6 inches above the floor, in a clean, dry location and not exposed to splash, dust or other contamination and covered or inverted. Clean shelving as required. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(A) Good Repair and Proper Adjustment-Equipment - C 4-205.10 Food Equipment, Certification and Classification - C
Observed a 2 door refrigerator out-of-order and not in-use and needs to be repaired or replaced. Foil is being used to line shelves. Recommend using kitchen shelf liners in place of foil Do not use foil to line shelves. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The establishment was unable to provide test strips during time of visit. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided.
*A VR will be made 7/6/26 |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C
Observed non-food contact surfaces of equipment including shelving and equipment. are not being kept clean. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Clean as needed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C
Observed floors and walls soiled with debris with attention in the back area, closet spaces and under and behind equipment including around the utensil sink and cook areas. Clean dust off wall and ceiling beside the hood system. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean as required. 6-501.12 Cleaning, Frequency and Restrictions - C Observed items and equipment unnecessary to the operation of the present in the back storage areas of the establishment. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter. Correct as required. |