| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean and sanitized after use and when visibly soiled. Meat preparation sink was used to prep and thaw raw spare ribs and was not clean and sanitized after use. Warewasher is not sanitizing utensils. Ice shield in ice machine visibly soiled with mildew. Food preparation table used for raw meat prep not clean and sanitized after use. CDI-Employee cleaned/sanitized ice shield in ice machine, food prep table, and food preparation sink. Technician was called during visit to check warewasher. Three compartment sink will be used to sanitize utensils until warewasher has been repaired. Revisit to check warewasher 6/25/26 |
|
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 TCS foods shall be maintained at a temperature of 135°F or above. Sweet potatoes and baked potatoes setting out and temping less than 135°F under steamtable. CDI- Potatoes were reheated in oven and then transferred to hot holding cabinet. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): Cooling food shall be accomplished by placing food in shallow pans such as 2 inch pans, quick chill in freezer, stirring food while placing food in an ice bath, and leaving food uncovered. CDI- Fettuccine was separated into smaller portions uncovered to cool in walk-in cooler. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C): Back door propped open during inspection. Door must be kept closed or other effective means such as screen door in place. Door must be kept closed to prevent pest entry. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Food shall be stored at least 6 inches above floor. Container of potatoes and dry pasta stored on floor under racks next to walk-in cooler. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Dishes shall be stored covered or inverted after air drying. Several plates stored face up above FP area, on clean dish rack, and in walk-in cooler (salad bowls). |
|
47
|
0.50
|
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) :Walk-in cooler door needs adjusting to open and close properly. Racks inside walk-in cooler have been painted and needs to be replaced. Door gaskets need replacing on hot holding cabinet. Warewasher needs to be repaired. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) : Floors, walls, and ceiling in poor repair throughout kitchen including coving at floor/wall juncture. Ceiling is separating and buckled in kitchen. Floor coving is not attached in some areas and is poor repair in walk-in cooler.
6-501.12 Cleaning, Frequency and Restrictions (C): Floors and walls need additional cleaning throughout kitchen, outdoor storage room at back entrance, and in walk-in cooler. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured at 8 fc inside walk-in cooler, 37 fc at FP table, 16 fc at food prep sink, 30 fc above produce sink, 5 fc in restrooms, and 22-24 fc under hood system. At least 50 fc is needed where food is prepared, 10 fc in walk in units and 20 fc in restrooms.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Items such as phones or employee beverages shall not be stored on food prep tables. Please store in designated areas. |