| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes on clean rack and knives on magnetic strip with visible food debris.
CDI- Dishes returned to ware-washing for wash, rinse, sanitize. (-3) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed cooked rice and noodles in lowboy without date mark.
CDI- PIC confirms prep date with chef, who states yesterday. PIC dates items. (-0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water.
Observed one box of food in walk in freezer covered with ice. EHS advises PIC to dispose of the boxed food and de-ice the WIF at earliest opportunity. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths on prep table in multiple locations. EHS advises setting up sanitizer bucket for storage of in-use wiping cloths in each of the major areas; cook line, dish room, meat prep room, and middle corridor prep room. (-0.5) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT.
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed several rows of wet stacked dishes on clean dish rack. EHS advises PIC to consider addition of more dish drying space, such as moveable racks, to facilitate proper storage and drying. (-1) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed unpackaged single service foam trays with food contact portion side facing up on prep counter. EHS advises PIC to invert or keep items in protective sleeve while awaiting use. (-0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and
thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed one damaged fryer basket with frayed metal wire, no longer safe to use.
CDI- PIC removes basket from service. EHS notes this is a different basket than the last inspection. (-1)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed large prep table cutting board in meat processing room with severe deterioration and scoring, no longer cleanable. EHS advises removing from service and replacing board at earliest possible opportunity. PIC should proactively monitor board conditions and replenish as required. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed mop sink in dish room filled with undrained standing water.
CDI- Employee begins working on drain to remove clog. Work order to be placed if not successful. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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.
Observed substantial dust build up on ceiling air vents. Clean at earliest opportunity to dust is not spread around prep area.
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas.
Observed wall mounted shelves made of unsealed wood in several locations with layer of tin foil over them. EHS advises that surfaces must be cleanable, not with single service articles over them. Wood should be replaced with material which is smooth, cleanable, and non-absorbent at earliest opportunity. (-1) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed several bulbs in hood burned out. Replace at earliest opportunity. (-0) |