| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
The meat prep sink (not in use) found soiled. CDI by cleaning and sanitizing. Be sure to clean and sanitize the sink after use. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 (repeat)
The cold display case under the glass deli case holding sliced cheese from last night at 47F. CDI by discard. Do not hold any food in this cooler until 41F or below can be maintained (not needed for capacity). Follow up visit 6/18. |
|
38
|
1
|
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. Numerous flies observed in all areas of deli and kitchen. Work with your CPO to rid facility of pests. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.11 - Kitchenware and Tableware: Single service articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed to prevent contamination. Spoons and scoops in the deli stored with the food contact part up where staff have to touch that part to remove from the storage container. Store these utensils with the food contact part protected. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Keep the single service containers in the back hallway wrapped up or in boxes to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. (repeat)
The door handles on the walk in cooler and freezer are starting to crack, a piece of sharp sheet metal on the inside of the walk in cooler door handle.. One of the doors on the hot cabinet in the deli case has melted glue on the outside. Remove the glue. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and accumulations. Work on removing grease build up on outside of large pots and pans and metal sheet pans. (repeat)
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. (repeat) Clean the floor in the walk in freezer and cooler in the deli. Clean sides of cooking equipment and inside of fryer cabinets. Clean the doors on the ovens and rotisserie. Wipe down door handles and doors on coolers and freezers. Wipe down bottom of prep tables. Wipe down wire shelving. Clean outside trash cans. Clean the tracks on the deli case. Clean the air curtain and ceiling in the walk in freezer in the deli. Wipe down the outsides of the warmer cabinets up front. Clean the hoods. Clean inside the cabinets at the beverage station, clean under the tea makers and clean the underneath of the soda machine, clean the drain grate on the beverage station. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Clean walls in the smoker area. Clean floor drains throughout.(repeat) Clean floors under and beside cooking equipment. Clean walls at prep sink in Deli. Clean walls in service sink and clean inside the service sink. Remove mold on the wall behind three compartment sink.
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. Ceiling tiles in back hallway need to be replaced. The flooring in the back hallway needs to be resurfaced. Clean the ceiling tiles in the kitchen. Some base tiles cracked in kitchen and walk in cooler/freezer. Detail clean under the cooking equipment where there is a heavy build up of grease and debris. |