| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(I) - Pf EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures. Walkin freezer observed broken out of temperature range. Last known temperature of 41F and lower was Friday/Saturday. Temperatures had not been monitored in unit today and items have been left in freezer when unit was knowingly broken. Items discarded during visit that were out of temperature for unknown time and education given. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11(A) - Pf A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and may not be used for purposes other than handwashing. Handsink for dish washing are observed blocked by apron/wiping cloth dirty container. Container moved during visit. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E)(4) - C EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Bin and door of ice machine observed with black residue. Clean ice machine to remove black residue.
4-602.12 - C (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Microwave observed with buildup in inner cavity. Clean microwave to remove buildup. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) - P Cold held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 5°C (41°F). Freezer observed broken with potentially hazardous items above 41F for unknown amount of time. Freezer was last working Friday/Saturday. All items above 41F were discarded during visit. CDI |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - C Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Sauce bottles and spices observed without labels. Ensure all holding containers are labeled. (Facility having issued keeping labels on bottles/spices, recommend using color system or bands) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15(A) - C Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Front door observed “sticking” and staying open. Repair door to be self closing. Back door is not self closing. Ensure doors are self closing. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - C Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 and laundered daily as specified under 4-802.11(D). Wiping cloth bucket observed below required concentration. Manager pulled buckets during visit and remade them. CDI |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11(A) -C SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Multiple stacks of Togo containers observed with lid and food contact side of container stored facing up. Recommend to invert items when stored to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Handsink near slicer observed with only one water line connected and faucet loose. Repair sink to proper functioning as intended. Reach in cooler observed broken at front line. Repair/replace unit as needed. Walkin freezer observed broken during visit. Ensure all items are placed in units that maintain 41F and lower. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Maketables observed with buildup. Clean surfaces as needed to remove buildup. (Improvement shown) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - C Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Dumpster doors osberved open. Ensure doors are kept closed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 - C The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. Back line in kitchen observed with numerous pieces of equipment that are not in use. Remove all items no longer needed from premises. |