| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Buildup/food debris/grease residue observed on plastic lids and knives at the dry dish rack and at the knives magnet holder. Observed deli meat slicer (right) soiled.
Equipment food contact surfaces and utensils shall be clean to sight and touch.
Lids and knives were rewashed and deli meat slicer clean and sanitized during inspection. CDI.
REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Chopped lettuce and sliced tomatoes (47F) at the prep cooler measured above 41F.
Time/Temperature Control for Safety Food shall be maintained at 41F or less.
Lettuce and tomatoes were relocated to the WIC for cooling and after 35mins the temperature measured 42F. Recommended PIC to first cool cut tomatoes and lettuce in the WIC before storing them in the prep cooler. CDI.
REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf)
Observed a metal container with sanitizer underneath the cookline prep table with no label.
Containers of chemicals being used must be labeled with the common name.
Container was labeled. CDI.
REPEAT |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Observed raw fish being submerged under water inside prep-sink.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration at 41F or less, (B) completely submerged under running water at 70F or below, (C) as part of a cooking process if the FOOD is cooked completely, or if thawed in a microwave and immediately transferred to conventional cooking equipment to complete cooking.
PIC submerged fish under running water at 67F and then prepared to cook it. CDI. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
COMMENT:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Observed unlabeled container of sugar by the coffee pot.
Containers holding food or food ingredients that are not readily and unmistakably recognized, must be labeled with common name of the food after they are removed from their original packaging. Examples of such foods would be cooking oils, flour, herbs, potato flakes, salt, spices, and sugar.
* 0 POINTS TAKEN |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Observed wet wiping clothes in a chlorine solution metal container that measured more than 200ppm located underneath the cookline prep table. Chlorine solution was diluted to 200 ppm.
Cloths in-use for wiping counters and equipment shall be held between uses in a sanitizer solution at a proper concentration. Chlorine sanitizing solution shall measured between 50ppm-200ppm.
REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Wet stacked metal pans observed at both dry dishes racks. Metal pans were rewashed. Advised manager and employees to pyramid stack the pans and to ensure that they are dry prior to stacking.
Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 (1) (2) Food-Contact Surfaces-Cleanability (Pf)
Observed cracked plastic lids (clean dis rack), containers (WIC), and blender plastic jars (dry storage rack).
Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
PIC discarded items. CDI.
4-205.10 Food Equipment, Certification and Classification (C)
A household blender (Ninja) used to chop food items such as garlic observed stored on a rack at the dry storage. PIC notified to remove it from the premises and if needed to obtain a commercial one made in the US certified by ANSI.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)- accredited certification program. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Observed verming dropping inside empty metal cabinets under steam well unit. Management was advised to thoroughly clean these cabinets.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |