| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-204.11 Handwashing Sinks - Location and Placement (Pf): Handwashing sinks shall be located to allow convenient use by employees in food preparation areas, dispensing areas, and in warewashing areas. Hand washing sinks are not accessible in food preparation areas located near produce sink and at dessert making area. Please provide site plan by 4/10/26.
5-202.12 Handwashing Sinks, Installation (C): A hand washing sink shall be equipped with at least a temperature 100 °F. Handwashing sink needs to be repaired in men’s restroom. |
|
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 prep sink, produce prep sink, spatula, shield in ice machine and ice scoop/ice holder is visibly soiled. CDI-PIC had all locations clean and sanitized. Spatula placed at three comp sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Hot holding food must be held at 135°F until served. Hot holding foods temping less than 135°F on serving line and in hot holding case. CDI-Pic voluntarily discarded smoked sausage from serving line and patty sausage from hot holding cabinet. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Cold holding foods shall be maintained at a temperature of 41° F or less. Cold foods temping above 41°F at create station. CDI-Had discussion with PIC on cooling items to 41° F or less before transferring to cold display unit at create station. Sliced tomatoes and lettuce has been on display for 30 minutes per employee. Items were placed in walk-in freezer to cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Food shall be discarded when date mark exceeds 7 days and accurately date marked. Observed chicken breast dated marked 3/30 thru 4/29 and ham 3/27 thru 3/31 in walk-in cooler. CDI-PIC voluntarily discarded ham and chicken.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Ready-to-eat TCS foods shall be properly date marked. Observed no date marking on potato salad and pasta salad in 2 door cooler. CDI-Items prepped yesterday were date marked not to exceed 7 days. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C): Food shall not be stored under leaky water lines. Bread stored under condensation leaking from condenser lines in walk-in freezer. CDI-Pic relocated bread. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): Dispensing utensils shall be stored with handles above top of food and the container. Observed utensil handles stored in food at create station. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Door gaskets need to be replaced on walk-in cooler and in walk-in freezer. Condenser pipes need to be wrapped inside wall-in units. Both walk-in cooler and freezer has a gap at bottom of door that needs to be repaired. Excessive amount of condensation in walk-in freezer. Floors in both walk-ins need to be properly repaired- floors are not smooth, non-absorbent and easily cleanable. Both walk-in cooler and freezer doors are damaged with signs of deterioration around doors on units. Food preparation tables need replacing when bottom shelf is rusted. FP table with metal sheet near meat slicer needs replacing. Metal wire racks in dry storage room are rusting. Missing knobs need replacing on stove/oven. HH cabinet door is busted and needs replacing. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) : Racks storing clean utensils, inside bottom of HH cabinet, dry food racks in storage room, sides of equipment (fryers), inside cabinets under dessert preparation table, and condenser in walk-in unit needs additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Additional cleaning is needed on floors and walls throughout facility including inside walk-in units and in restrooms. Hood system needs additional cleaning.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Floors are rusting inside walk-in units- absorbent. Floor needs to be sealed for easy cleaning. Floor is worn and damaged in some areas in kitchen and needs repairing. Wall in dry storage room is damaged and is separating. Perforated acoustic ceiling tiles not approved in closet storing can wash, restrooms, and in some areas in kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity: Lighting intensity measured at 44 fc at RTE FP table, 36 fc at raw FP table, 8 fc in women’s stall in restroom, 32-50 fc at dessert prep table, and 22 -48 fc under hood system at work surfaces, and 43 fc above slicer. At least 50 foot candles of shielded lighting is needed at FP tables or where food is prepped. At least 20 fc is needed in restrooms. Lighting has increased in some areas. |