| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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 shelled eggs over RTE foods including cut tomato, bread, and other vegtables.
*CDI. Eggs moved to bottom shelf.
**1.5 POINTS TAKEN |
|
22
|
1.50
|
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
-The walk in cooler had an ambient temperature of 55f at start of inspection. The foods in the WIC were measured at: hot dogs-44, chicken salad-44, ham-44.
*CDI. walk in cooler door was closed and foods were cooing at the conclusion of the inspection.
**NO POINTS TAKEN |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed concentrations of 200ppm for chlorine or 400ppm for quaternary ammonia. P
-Quat in the 3 compartment sink was above 400ppm.
**CDI. Diluted.
*NO POINTS TAKEN |
|
33
|
0.50
|
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
-Chicken breasts were left on the prep table until they reached a temperature of 75f then stacked in a closed container in the WIC.
*CDI. Chicken moved to WIC to cool. Food had been cooling for under 1 hour.
**0.5 POINTS TAKEN |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
-Multiple dead insects that appeared to be German cockroaches were observed in dry storage drawers.
*Pest control had treated establishment earlier this week.
**1.0 POINTS TAKEN |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
-Multiple employees wearing watched, bracelets and multiple/stoned rings.
*NO POINTS TAKEN |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles:B. Dishes shall be stored in a self-draining position that allows air drying.
-Food containers were stacked wet on drying shelves.
*NO POINTS TAKEN |
|
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.
-Torn gasket on prep unit.
-Ice building up around walk in freezer door.
-WIC gasket torn.
**REPEAT
***0.5 POINTS TAKEN |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. Pf
-Test strips for lactic acid were available, however, establishment is using quat sanitizer.
*CDI. Test strips provided to PIC and PIC ordered new strips.
**REPEAT
***0.5 POINTS TAKEN |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
-The gaskets of all coolers need additional cleaning.
**NO POINTS TAKEN |
|
55
|
0
|
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.
-Floor is damaged throughout kitchen.
*REPEAT
**NO POINTS TAKEN |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas, 20 foot candles in warewashing, handwashing, toilet rooms and self-service areas, and at least 50 foot candles in areas where food is handled.
-WIF lights out, 3-5FC.
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.
-Cell phones on prep tables.
*0.5 POINTS |