| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Pitcher observed in front hand washing sink and steel wool observed in hand washing sink in kitchen. Hand washing sinks may only be used for hand washing. CDI - Items removed by PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had heavy buildup on them and needed to be cleaned. Clean soda nozzles more frequently. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair back door so it self-closes. REPEAT // 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Large amount of dead roaches observed throughout kitchen on floor. Remove dead roaches. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 cook not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoop observed in container of room temperature water. Store scoops in a clean container, or on a clean surface. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some bus tubs stacked together while still wet and stored as clean. Air dry utensils and food-contact equipment before stacking. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. 2 shelves below prep tables are severely rusted. Equipment shall be maintained in good repair. REPEAT //
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ninja blender and hot holding unit for butter are both domestic equipment. All equipment must be NSF commercial equipment. REPEAT |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup inside dish machine. Clean dish machine. 0 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean interiors of all coolers, shelves throughout kitchen, and sides of all equipment. Clean nonfood contact surfaces more frequently. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster is rusted through. Contact property management company or waste management company to replace dumpster. 0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Clean floors underneath equipment throughout. Mop sink floor also needs to be cleaned. Clean physical facilities more frequently. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks stored on top of sandwich cooler. Personal items (cell phone, speaker, drink) on prep table at start of inspection. Store employee personal items in a separate area from food and food preparation areas. 0 pts. |