| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch (Pf). Table top can opener with dried residue on cutting blade. Dust/food particles on utensils stored on shelf above prep sink. Stored food equipment and utensils must be kept clean. CDI: Cleaned during the inspection. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P) Pan of feta cheese stacked on another pan in salad prep refrigerator, feta cheese at 48F. Food cold holding for service must maintain temperature 41F or below. Do not stack pans. CDI: Pans unstacked and feta placed on ice to cool. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Pan of lasagna noodles in walkin cooler with date marking indicating a hold time greater than 7 days under refrigeration - labeled 4/8. Discard food requiring date marking at the end of the 7th refrigerated day. CDI: Noodles discarded. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils Storing (C) Crumbs and dust on pizza pan storage shelf and a pan is stored in contact with a cardboard box. Equipment and utensils must be stored on clean surfaces, protected from dust and other 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 (C) Duct tape on dough roller. Ice routinely being used to maintain temperature of TCS food items in salad prep refrigerator. Equipment must be maintained in a state of repair meeting manufacturer's specifications. 4-202.15 Can Openers (C) Table top can opener is unapproved because blade is not readily removable for cleaning or replacement. Approved can openers are such as those that have a pull pin to easily remove blade assembly. 4-202.16 Nonfood-Contact Surfaces (C) Drink crates and bread racks used for storage have cracks and crevices that are hard to clean. Use equipment as intended by manufacturer. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, crevices, and constructed to allow easy cleaning and facilitate maintenance. |
|
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) Cleaning needed inside the pizza make table refrigerator. Blue cooler that is in the walkin cooler is unclean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Plumbing Repair: toilets flushing and draining slowly (other fixtures within establishment appear to be draining properly). Plumbing must be maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Duct tape on ceiling in storage room. Peeling paint in areas throughout restaurant. Floor tiles broken. Physical facilities shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C) Floors unclean around and under kitchen equipment. Keep floors clean.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Coving coming loose in kitchen areas. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) More lighting needed in the walkin cooler. Illumination < 5 ft. candles. Lighting intensity of at least 10 ft. candles is required in the walkin cooler. |