| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Observed employee unloading clean dishes from the dish machine after working with dirty dishes. Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P Correction : Employee washed their hands.
2-301.14 Observed employee preparing to prep Dough without washing hands after cleaning and working with sanitizer. After engaging in activities that contaminate the hands, food employees must wash their hands. P Correction : Employee washed their hands. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Observed 3 dented cans on the can rack. Food packaging must be in good condition, intact, and protect the food inside. Pf Correction : PIC stated that they discarded any dented cans. The 3 cans were put to the side to be voluntarily discarded. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Observed a spray bottle of sanitizer reading 0 ppm. Observed the chemical sanitizing dish machine reading 0 ppm. PIC does not know the last time it was checked. Maintain sanitizer at correct concentrations when being used to sanitize. P Correction: The 3 comp sink was set up and EHS worked with PIC to manually load the bleach until the machine is fixed. The repair man will be out around 4pm today to repair the machine.
4-602.11 Observed the ice machine with build up black growth along the walls and baffle wall. Food contact surfaces and utensils shall be cleaned at a frequency to avoid contamination. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Observed pizza sauce holding at 45F on the pizza station. PIC stated that it stays at room temperature. EHS will work with PIC to add it to their TPHC procedure. Maintain TCS foods in cold holding at 41F or less. P Correction: the sauce was put on time. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Observed pastas, chicken and steak in the prep unit without dates. Items are held longer than 24hrs. Observed ricotta cheese made yesterday without a date. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf Correction: PIC labeled the foods. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 OBserved the spray bleach used for cleaning the back prep tables well above 200ppm. Chemical sanitizers used on food contact surfaces shall not exceed concentrations (200 ppm for chlorine and 400 ppm for quaternary ammonia). P Correction : The bleach was diluted. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf
Observed spaghetti inside of cooler underneath prep station attempting to cool underneath prep station with tightly covered plastic bags. Spaghetti was still in cooling time parameters and was moved to walk in cooler with plastic bags vented. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control.
Observed fruit flies by the mop sink and throughout the kitchen. The pest control is ACME. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C). Observed an employee prepping in the back without a hat/hair restraint on. Ensure that all food handing employees have a hat/hair restraint on while working with food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program.
Observed non commercial white domestic chest freezer and stand up freezer. Ensure that all equipment besides those listed above are made and used for commercial
4-501.11 Equipment shall be maintained in good repair.
Observed multiple torn gaskets inside of the facility. Repair as needed. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C). Interior of dish machine is soiled with buildup and needs to be de-limed. Ensure that dish machine interiors are cleaned at least daily and de-limed as needed.
4-302.14 Establishment does not have a testing device for their manual 3 comp quat sanitizer. The establishment does not have a bleach test strip for their chemical dish machine. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf VERIFICATION NEEDED by September 4th. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue.
Observed buildup on some shelving, side of equipment, and exteriors of plastic containers from label residue. Recommend regularly cleaning at a higher frequency. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Observed the water turned on at the faucet and off by the spray hose. The mop sink has a Y split. A backflow or back siphonage prevention device installed on a water supply system shall meet construction, installation, maintenance, inspection, and testing standards for that specific application and type of device. P Correction : the water was turned off at the faucet. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair.
Observed damaged floor, walls, and ceiling around baseboard area, handwash sink, and above dry storage area. Repairs needed to meet smooth and easily cleanable.
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.
Observed build up on the floors around the fryer area and on the walls throughout. Recommend a higher cleaning frequency. |