| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Multiple handwashing sinks did not have soap. Papertowels at handsink at pizza prep area was not dispensing papertowels. PIC supplied handsinks with soap and handtowel dispenser was fixed during inspection.
6-301.11 Handwashing Cleanser, Availability (Pf)
6-301.12 Hand Drying Provision (Pf) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Multiple food prep sinks had dried residue and microbial growth present inside vats and around drains. Metal containers and utensils (spoons and scoops) had dried residue present and were stored as clean. PIC had sinks and utensils washed, rinsed and sanitized during inspection. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Macaroni and cut tomato and cucumber salad stored in cold well on serving line at 47-50F. Foods were prepared earlier and were not cooled to 41F or less prior to placing on line for service. Foods were removed and placed in blast chiller to 36F.
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Tomatoes and bbq chicken were cooling and tightly wrapped/covered in walk in cooler. Plastic wrap removed from containers of tomatoes and bbq chicken. Food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination.
3-501.15 Cooling Methods (Pf) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
Multiple condiments and toppings for ice cream station were on counter without protection from customers. Food on display shall be protected from contamination by the use of a sneezeguard. Sneezeguard placed in front of food items during inspection.
3-306.11 Food Display - Preventing Contamination by Consumers (P) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
Clean plates and clean utensils were stored on surfaces with food debris and residue. Food debris and residue present inside containers holding clean utensils. Metal pans stacked wet in dishroom. Store metal pans and utensils in a self-draining position that allows for air-drying. Ice scoop stored in dirty holder. Holder and scoop removed and taken to dish area for wash, rinse and sanitizing. 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
4-901.11 Equipment and Utensils, Air-Drying Required (C) Linen particles present on metal pans. Utensils shall not be cloth dried. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Multiple work top refrigerators out of order. Gaskets torn on reach-in refrigerators and hot holding cabinet. Damaged handles on serving spoons. Broken latches and housing on cambros. Conveyer belt in dishroom not working.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
Use dishmachine heat indicator strips to ensure dishmachine properly sanitizing with heat. Heat strip provided and used on large dishmachine, but not small machines.
4-204.115 Warewashing Machines, Temperature Measuring Devices (Pf) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Dried food residue and food debris present on equipment, shelving, inside cabinets, interior surfaces of refrigerators, exterior surfaces of cooking equipment, holding cabinets. Cleaning needed on equipment throughout. Blender housing and ice cream machine housing has dried food residue present and need cleaning.
4-602.13 Nonfood Contact Surfaces (C) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Roach fecal matter present on underside of dish drainboard in salad area. Clean walls where fecal matter is present. Residue, splash, spatters present on walls and floor. Microbial growth present on FRP under dish pre-wash area. Debris, cobwebs and residue present on floors and walls in kitchen, dishwashing areas and storage. 6-501.12 Cleaning, Frequency and Restrictions (C)
Damaged FRP and corners on half walls in kitchen area. Damaged wall at fryers. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) |