| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at hand sink near ovens, and paper towel dispensers not properly functioning when needed. CDI- Paper towels were provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed employee using to wash equipment. Employee was only using soap and rinsing afterwards. CDI-Stopped and instructed to use the 3-compartment sink or the dish machine to properly wash, rinse, and sanitize equipment. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed chicken wings, meatballs, and sauces with no date labels in the walk in cooler. CDI-The employee knew exactly when the products were prepared and the items were date labeled. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed unlabeled spray bottles of chemical cleaners. CDI-The bottles were properly labeled. |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods.
Observed chicken thawing in the prep sink. Approved thawing methods are: under cold (70F or below) running water, under refrigeration, or in a cooler. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed squirt bottles of sauces with no labels indicating name of the product. Have labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed large amount of gnats/fruit flies in the facility. Work with a pest control company to reduce amount of pests in the facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several packages of soap stored above a box of opened rice. CDI-The soap was removed to a different location. Discussed storing chemicals away from facility food product and equipment to help prevent cross contamination.
*No food items were stored on the ground during today's inspection, not a repeat violation even though same violation is used. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed several boxes of paper product and containers stored on the ground. Have placed onto shelving. REPEAT. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the hoodvents and to the insides of the front line coolers and hot holding unit. Have cleaned.
Observed heavy food debris in the drains at the cookline area. Have thoroughly cleaned. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaks to the left faucet of the 3-compartment sink and to the plumbing underneath the prep sink at the cookline. Have repaired. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
Observed cleaning needed to the floors of the facility, especially around the cookline/fryers area. Have cleaned. |