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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- (0 POINTS): Observed one employee beverage improperly stored in the food prep area upon entering the establishment. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. The employee beverage was moved to a proper location to correct the violation. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
9/20/23: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- (0 POINTS): Observed a case of raw shell eggs stored above produce in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The eggs were moved to a proper location to correct the violation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (A) - P -- The concentration of the chlorine sanitizer at the dish machine was around 0 ppm. Follow manufacturer's instructions on the dish machine data plate, which states minimum 50 ppm. The sanitizer concentrate was changed and the machine was reading 100 ppm to correct the violation.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed various containers contaminated with sticker residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The containers were sent to the dish area to correct the violation. |
|
22
|
1.50
|
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 -- Observed several foods stored in the top of the left small prep unit (2nd from the wall) reading above 41°F (see temperature observations). The unit was in bad repair. Store TCS foods at 41°F or below when cold holding. All affected foods were voluntarily disposed of to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods - Pf -- Observed bags of noodles cooling in a manner that would not allow the noodles on the bottom to cool properly (double-stacked and tightly closed). The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The two containers of alfredo were transferred to shallow pans, uncovered and taken to the walk-in cooler to correct the violation.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed a prep unit not operating according to manufacturer's specifications. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit within 10 days for compliance. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces - C -- Observed deep cuts on the cutting boards of the sandwich prep units. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed rusty shelves throughout the facility. Also, the wooden shelves that were placed prior to last inspection were not painted and have absorbed liquids. They need to be painted with a glossy paint or replaced. The shelves that haven't absorbed liquid yet should be painted with a glossy paint. Obseved the leftmost of the smaller prep unit (2nd from wall) keeping food at 50-52 degrees F. Repair/replace this unit. Observed a split gasket in the 2-door reach-in cooler. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-205.10 Food Equipment, Certification and Classification - C -- Observed a domestic blender intended for household use only stored in the kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C -- Observed accumulation of food/debris on the top and sides of doors inside the dish machine. A warewashing machine; the compartments of warewashing sinks or other receptacles used for washing and rinsing equipment and utensils; and drainboards or other equipment used to substitute for drainboards shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.
4-501.15 Warewashing Machines, Manufacturers' Operating Instructions - C -- The dish machine was not dispensing sanitizer at a concentration specified on the data plate. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed cleaning needed on nonfood contact surfaces throughout (oven, shelves, inside of equipment, top of equipment, top of the dish machine, sinks, filters in the hood system, etc.). Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C -- Observed an accumulation of grease on the grease container and grease container pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean.
5-501.11 Outdoor Storage Surface - C -- One dumpster was positioned so that it was partially placed on the grass. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Move the dumpster to an approved surface.
5-501.113 Covering Receptacles - C -- The lighter green dumpster door was open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed. The person-in-charge closed the dumpster to correct the violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean the floors throughout, especially under the cooking area and the wait station area. Clean the floor sinks where needed. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- The wall in the dry storage area is in bad repair (openings in the wall filled with expanding foam). Physical facilities shall be maintained in good repair. |
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