| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Observed both employees turn the faucet off with bare hands. Observed PIC enter the kitchen and begin working without washing hands. Observed employee switching tasks without an hand wash including working with raw meats. After engaging in activities that contaminate the hands, food employees must wash their hands. P Correction : Employee washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Observed no paper towels at the sever hand wash sink. Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Observed multiple food contact items with dried food debris. Correction : PIC brought the items back to be re washed rinsed and sanitized.
4-602.11 The ice bin has black and pink growth on the ceiling where condensate drops into the ice. Food contact surfaces and utensils shall be cleaned at a frequency to avoid contamination. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Observed burger patties for chopped beef holding around 107F in water. Maintain TCS foods in hot holding at 135F or above. P Correction : The patties were reheated above 165F and placed back in hot holding. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Observed hot dogs with a date 9/26 and corned beef with a date 9/25. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. Pic Correction : Items were voluntarily discarded.
3-501.17 Observed sautéed onions cooked yesterday for a catering order tomorrow. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf Correction : PIC put a date on the onions. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf). Observed an unlabeled chemical bottle in the kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf. PIC labeled chemical bottles at time of inspection.
7-204.11 Observed a spray bottle of chlorine for food contact surfaces that was 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 : PIC remade the bottle and now reads around 100ppm. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Observed deli meat thawing in the prep sink in a pool of water. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf Correction : The faucet was turned on for continuous water. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Observed the back door open during the inspection. Protect outer openings of establishment from insect or rodent entry. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Observed the cook wearing a watch. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Observed clean wet pans, and cups by the soda machine stacked on one another. Air dry equipment and utensils after cleaning and sanitizing. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed the inside of the prep unit with food debris dried along the top. Observed build up in the reach in freezer shelves. Observed grease build up on the back of the fryers.Observed build up on the outside of the equipment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Observed a small leak in the faucet of the 3 comp sink. Maintain a plumbing system in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Observed a hole rusted through the bottom of the receptacle. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
5-501.113 Observed the doors open to both receptacles. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Low grout is some areas throughout the establishment. The establishment must provide floors, floor coverings, walls, wall coverings, and ceilings designed, constructed, and installed to be smooth and easily cleanable. Antislip floor coverings may be used for safety reasons.
6-501.12 Observed the mop stored in the bucket. Observed dust on the walls, ceiling, and vent. Observed food debris on walls throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.16 After use, mops shall be placed in a position to air-dry without soiling walls, equipment, or supplies. |