| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw shell eggs stored over ready-to-eat food in refrigerator. Raw animals should always be stored below or separate from ready-to-eat foods. CDI: Eggs moved. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Mechanical dishwashing machine not sanitizing, no chlorine detected on test strip. Maintain sanitizer at correct concentrations when being used to sanitize. CDI: PIC instructed employees to manually sanitize all dishes in the 3 compartment sink.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Label residue on stored containers. Surfaces must be completely clean. CDI: Containers with residue taken to 3 comp. sink for proper cleaning. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Rice 127F and cooked vegetables 128F placed into steam table to reheat. All foods that have been cooked and cooled at the restaurant must be first reheated to at least 165F using cooking equipment, before placing into steam table to be held at 135F or higher. CDI: Education provided. PIC instructed employees to reheat rice and vegetables on the stove. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P) TCS foods above 41F stored in glass door refrigerator (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI: Beans at 51F discarded. Other foods moved to another refrigerator. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bag of onions stored on the floor in kitchen. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. CDI: Onions put on shelf. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Improper storage of scoops stored inside dry food bins. Scoop laying with handles in food. Scoops shall be stored with their handles above the top of the food within container or stored outside the container on a clean surface. CDI: Scoops removed and education provided to employees by PIC. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Blenders and Frigidaire freezer without proper certifications for use in a restaurant. All equipment must have an ANSI certification such as NSF or ETL Sanitation Listed.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Dishmachine not sanitizing and glass door refrigerator not holding temperature of food 41F or less. Repair or replacement of these equipment items needed. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C) Dumpster lid open. Maintain dumpster with lids closed.
5-501.114 Using Drain Plugs (C) No plug in dumpster drain hole. Provide a drain plug to prevent liquids from leaking from dumpster.
5-501.11 Outdoor Storage Surface (C) Dumpster and grease receptacle on ground. Place containers on an impervious pad, such as concrete or asphalt that is sloped to drain. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Baseboard - coving needed along back wall, behind cook line.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Floor tile chipped under prep sink. Holes in stainless steel covered wall.
6-501.12 Cleaning, Frequency and Restrictions (C) Additional cleaning needed under equipment and beside dishmachine. |