| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed numerous canned goods and other containers (plastic and metal) without lids in lowboy. Cover foods inside equipment. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed probe thermometer in storage with food debris on entire unit.
CDI- Thermometer cleaned and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed dark residue inside center corridor ice machine. Increase cleaning frequency. (-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 raw shell eggs at 50F inside far left lowboy across from cooking equipment. Other TCS foods inside unit observed at 41F and below. Points not escalated due to overall improvement and only one item out of compliance.
CDI- Eggs voluntarily disposed, new supply brought from WIC. (-1.5) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
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 sliced cabbage in WIC and lowboy, and white rice in WIC without date marks.
CDI- EHS confirmed the prep dates and PIC dated items. (-3) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT.
3-304.13 Linens and napkins may not be used in contact with food unless are used to line containers for the service of food and the linens and napkins are replaced each time a container is refilled for a new customer.
Observed paper towels covering chicken, eggrolls, and dumplings in fliptop. EHS reminded PIC as in the last inspection, paper towels are not an approved food contact surface.
CDI- Paper towels removed. (-1)
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed 3 severely dented cans near seal stored on two separate racks.
CDI- PIC removes damaged cans from usable supply storage area. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed many soiled wiping cloths on surfaces throughout front and back of kitchen. EHS advises setting up sani-buckets for all area’s prior to beginning service, or at first wiping cloth use.
CDI- Sani-buckets with bleach set up by PIC. (-0.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed stacks of clean plates and bowls stored on white storage rack across from cooking equipment with substantial food debris. EHS directed PIC to clean rack and re-wash all dishes stored there. Do not store clean dishes on unclean surfaces or equipment. (-0) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single service trays stored on various racks throughout which were covered in grease residue and other debris. EHS spoke to PIC about need to increase cleaning frequency on racks and store single service articles in their protective sleeves until use. (-0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn lowboy gasket on far left across from cooking equipment. Replace and no not store TCS foods inside until the ambient temp in verified below 41F, and TCS foods inside can be maintained at 41F or below. (-0)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed two fliptop cutting boards across from cooking equipment with deep scoring, no longer cleanable. Replace. (-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 grease, dark residue, or other debris on dry good racks, rack inside WIC/RIC, outside of other food storage equipment, and non-food contact portion of large mixer. Increase cleaning frequency. (-1) |
|
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 same conditions as last inspection- grease splatter and stains on walls and ceilings throughout. Wall is especially yellowing to right of cook line. Deep
cleaning and increased follow up maintenance is needed. Also observed standing water inside WIF which needs to be cleaned at earliest opportunity and maintained. (-1) |