| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes stored as clean with food and/or date mark sticker residue.
CDI- PIC re-cleans and sanitizes dishes. (-1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed unsalted stick butter in fliptop at 47F.
CDI- PIC rapidly cools butter in WIC. Points not escalated for single item; all other TCS foods 41F and below. (-1.5) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw chicken thawing in 78F water at prep sink.
CDI- PIC removes chicken from thawing- process complete. EHS advises use of ice when thawing in sink with water above 70F. (-0) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed torn wire on screen door at second side entrance. Repair to prohibit entry of pests. (-1) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several used wiping cloths on surfaces throughout kitchen, and one cloth in chlorine >200ppm.
CDI- All cloths brought to sanitizer buckets. Chlorine remade to 100ppm. (-0.5) |
|
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.
Observed wet stacking of bowls on clean rack above 3 comp sink. Allow dishes to dry before nesting. (-0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
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.
Observed build up of grease on dry storage and clean dish racks throughout. Increased cleaning frequency cleaning frequency. (-1) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed hand sink near WIC not able to be shut off; slow trickle continues due to knob stuck. Repair at earliest opportunity. (-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 food splatter and debris on floors and walls throughout. Door to enter kitchen is sticky with grease residue and difficult to open. Increased cleaning needed. (-1) |