| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
General Commented, no points taken.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Paper towels were missing from the employee bathroom handwashing sink. Maintain paper towels at handwashing sinks at all times.
CDI- Paper towels were replaced. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
Repeated Violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Raw beef egg rolls were stored over raw produce in the inside walk in cooler. Keep raw animal foods under or away from RTE foods.
CDI- Items were rearranged.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Pre-portioned spring onions and mushrooms were stored without a covering in the server area. Keep food items covered when they are not actively cooling.
CDI- Food was covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Hotel pans that had food debris on the outside were stored as clean and stacked on top of each other. Make sure to clean inside and outside of all utensils.
CDI- Pans were cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
Repeated Violation.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Lettuce in the reach in cooler was 45F. Lettuce cooler temperature dropped to 38F. Yum Yum Sauce cooler was 47F. Fan was blowing 53F. All yum yum sauce was moved to ice baths. Maintain items in cold holding at 41F or below.
Verification Required- An inspector shall return in 3 days time to verify compliance. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
General Commented, no points taken.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths were stored on prep tables. Keep wet wiping cloths in sanitizer. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
Repeated Violation.
3-304.12 In-Use Utensils, Between-Use Storage (C)
Store in-use utensils in a clean, dry place; in food with handles out; in hot water maintained at 135F or higher; or in running water which quickly moves food particles to the drain. Grill utensils were stored in room temperature water. The handles of the broccoli and steak scoops were stored in the food. Store utensils in an approved way.
CDI- Utensils were removed from water and handles were removed from food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeated Violation.
4-501.11 Maintain equipment in good repair.
Wire shelving paint was chipping and shelving was rusted. Gaskets were torn. Repair, refinish, or replace. Disused reach in cooler and flat top were still on property. Remove disused equipment from premises.
Repeated Violation.
4-202.16 Nonfood-Contact Surfaces (C)
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Cardboard was lining the shelves in the walk in cooler. Remove the cardboard. Gaskets on the outdoor units are torn and dirty. Replace torn gaskets and clean them everyday to prevent tearing. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
General Commented, no points taken.
4-602.13 Nonfood Contact Surfaces (C)
Shelves and insides of the coolers had an accumulation of soil and food debris. Clean coolers more frequently to prevent the accumulation soil. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeated Violation.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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. Floors, walls, and ceilings in need of cleaning and repair in some places. Clean and repair facilities as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
General Commented, no points.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Employee food items were spread across multiple shelves in multiple coolers and storage areas. Employee items must be kept under and away from food, utensils, linens, and single service items. |