| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.12 Hand Drying Provision (Pf)
Hand towels missing at the hand sink. Towels restocked. Hand drying provision is to be available at each hand washing sink.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand sink found blocked in the rear with a rolling cart. Keep the hand sink clear and unblocked for hand washing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Cutting boards found with build-up along the underside and edges, soda nozzles had build-up along them, slicer in need of cleaning and potatoe cuter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Noted potato slicer full of food and dirt residue. Slicer needs to be removed from wall and properly washed, rinsed and sanitized or replaced. PIC stated that the slicer had been removed from the wall and properly washed but is still full of soil residues. Noted food residues in the clean food containers that were stacked on the shelf. Noted food residues on utensils in the drawer under the prep table. CDI new potato slicer was found during the inspection. Soiled dishes were washed rinsed and sanitized.All removed and placed in ware wash to be washed, rinsed and sanitized. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Dates found missing on chicken salad, deviled eggs and bologna. All dated by PIC. Any food items prepared in the establishment and intended to be held longer than 24 hrs shall be dated with the date of discard or the date of prepared and stored for 7 days. Noted deviled eggs, chicken salad and salads without proper date markings. CDI food items were properly date marked.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Food items that have exceeded their date markings are to be discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Chemicals shall be stored away from food items and utensil. intended to be used for the establishment. Noted bug spray, chemicals in spray bottles and degreaser found stored on the prep table shelf with spices. CDI bug spray was relocated to a cart containing other chemicals. Store where no contamination will occur. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Turkey wings found cooling under a sealed tight lid. Lids slanted and placed in walk-in freezer to cool. Cooling shall be accomplished by using more effective methods such as placing food in more shallow pans, using the refrigeration equipment to quickly cool foods, or using ice as an ingredient. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Multiple large storage containers of flour and breading found without the common name on the container. All common names added. Common name is to be on the food storage container identifying the contents. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Multiple utensils found stored on surfaces in need of cleaning. Utensils are to be stored in a clean location. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Single serve articles found stored in location in need of cleaning. Store on clean surfaces. Single service items need to be stored in their original packaging to protect them from contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Replace rusty racks throughout and torn gaskets. Rust observed along the walk incooler doors exterior and interior. Equipment shall be maintained in good repair, need to replace all torn gaskets on all refrigeration units in the establishment. Need to repair broken handle on the microwave. Need to replace blown bulbs under the hood. Repeat violation. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Noted no test strips for the chlorine sanitizer in the establishment. |
|
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)
Clean the condiment cooler lid line and surfaces throughout. Clean the fryers, ovens and cook line equipment. Clean the racks, shelf lines, cabinets and hood bar surfaces. Clean the ice machine exterior, hot cabinets, slicer bases and equipment with accumulation observed. Cleanprep tables and lower shelf surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Need to clean gaskets throughout the establishment. Need to clean hood vents of grease accumulation. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Dumpsters need to be kept with the lids and doors closed when not in use. Receptacles are to be covered. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Clean the floors around wall edges, under cook line equipment and throughout. Clean the frp panel where splatter is observed. Physical facilities shall be cleaned as often as necessary to keep them clean. Need to clean all floors walls and ceilings throughout the establishment. Employee was in the process of cleaning the walls at the start of the inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)Employee items need to be stored away from food used for the establishment and away from equipment and single service items. Noted employee drink and food stored over the prep table.
6-303.11 Intensity - Lighting (C)
Increase lighting to 10 light candles in the walk in cooler. Lighting observed low. |