| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch. Meat slicer, utensils stored above three compartment sink, produce preparation sink, and sheet pans used for thawing food are all visibly soiled. CDI- Meat slicer and produce preparation sink was cleaned and sanitized. Utensils and sheet pans placed at three compartment sink to be washed. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.13 Insect Control Devices, Design and Installation (C): Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and unwrapped single-service items. Insect control device located above food preparation table in kitchen. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Cloths in use for wiping counters shall be held between uses in sanitizer solution. Observed no sanitizer prepared for storage of wet cloths. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Lower shelf of food preparation table is rusting and needs to be replaced. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): The compartments of sinks, basins, and drainboards shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Three compartment sink needs additional cleaning in compartments, drainboards and faucet. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Inside of storage bread cabinets, inside proofer, inside microwave, racks inside walk-in cooler, cabinets under hand sink, cabinets under beverage dispenser, and shelves under serving line/register need additional cleaning. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C): Excess of waste stored around and outside of dumpsters. Additional cleaning is needed around dumpsters |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Floor finish is chipping in kitchen.
6-501.12 Cleaning, Frequency and Restrictions (C): Floor needs cleaning under three comp sink, inside walk-in units, and under equipment. Wall needs additional cleaning behind three compartment sink. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured at 33 fc above produce sink and 44 fc at food preparation table. At least 50 fc is needed above food prep locations.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Employee beverages shall be stored in designated areas. Employee’s opened beverage stored on food preparation table during operation. |