| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf handsink in kitchen area without papertowels. CDI papertowels stocked.
Points adjusted due to improvements made. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Raw beef stored above hot dogs and turkey in walk in cooler. Raw fish stored above cooked corn beef in walk in cooler. CDI PIC rearranged product to appropriate storage order. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P sliced tomatoes in make unit holding 48F, PIC unable to determine how long product could’ve been out of temperature for. CDI PIC voluntarily discarded product. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). P 2/3 Quat sanitizer buckets in kitchen testing above 400ppm at time of inspection. CDI PIC emptied and remade to correct concentration. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf cupped ranch cooling tightly lidded and stocked in large quantities in glass reach in cooler. CDI PIC moved product to walk in cooler to facilitate cooling. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Flies in kitchen near dry storage and breading area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Gaskets to walk in freezer door, breading station make unit reach in, grill make unit reach in, and grill drawer torn. Grill drawer off track, unit holding <41F temperature.
4-502.11 (A) - Good Repair and Calibration: Utensils shall be maintained in good repair. Black tubs in kitchen area damaged. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Light fixtures not working in kitchen. Floor tiles in dish area damaged. Caulking to kitchen handsinks damaged. Hole in ceiling above dish area.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Stand up fans in kitchen area in need of cleaning. Vents and ceiling tiles in kitchen area in need of cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Employee jacket stored on dry storage rack with spices and clean plates. |