| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11(A) Eating, Drinking, or Using Tobacco (Core). Personal beverage on top of the flip-top unit. Food employees shall eat, drink, or use tobacco products only in designated areas away from food and prep areas (note: may have properly stored drinks in a container with a lid and straw). |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) Using a Handwashing Sink. Operation and Maintenance (Pf). Handwash sink between flip top and prep sink in prep area blocked with trash cans. Shall be maintained so that it is accessible at all times for EMPLOYEE USE. Corrected, trash cans moved. REPEAT.
.
6-301.12 Hand Drying Provision (Pf) No paper towels available at handwashing sinks behind the service counter and in the warewashing area. Provide paper towels and hand soap at all hand wash sinks. Corrected, paper towels supplied at all hand wash sinks. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration and Hardness (P). Sanitizer concentration in 3-comp sink <10 ppm. Several utensils observed submerged in sanitizer solution. Spray bottle of chorine sanitizer in prep area at <10ppm. Mixing system out of order and no test strips available. PIC stated sanitizer has been hand mixed since January. Establishment must monitor sanitizer concentration regularly using test strips. Temporarily corrected, education provided, chlorine sanitizer remade and PIC instructed staff to re-sanitize utensils. VERIFICATION REQUIRED WITHIN 3 DAYS.
.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) A few utensils stored as cleaned an sanitized have food/sticker residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected, moved to be rewashed. REPEAT. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf).
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P).
Cream cheese dated 6/7 in flip-top 1. Heavy cream in reach-in cooler 1 and ricotta cheese in reach-in cooler 2 without date labels. PIC stated heavy cream opened 5/15; unsure of opening date for ricotta cheese. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrected, Heavy cream labeled; other items voluntarily discarded. REPEAT. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Several boxes of food stored on the floor in the walk-in freezer and in the dry storage area located in the hallway near the restroom. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT.
.
3-307.11 Miscellaneous Sources of Contamination. Dry goods like flours/sugar stored near moping area and next to trash can. Protect food from contamination sources not specifically noted by code. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints. - Food employees working with food without hair restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths stored out of sanitizer solution in the kitchen. Wet wiping cloths must be stored in a sanitizer solution of proper concentration (50-200 ppm for chlorine/200-400 ppm for quat). Corrected, sanitizer solution. REPEAT. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 Cleaning agents and sanitizers used to clean equipment and utensils shall be provided and available for use during all hours of operation. -PF Observed no sanitizer buckets made during inspection. Ensure sanitizer is available during hours of operation to sanitize food contact surfaces as needed. Having sanitizer readily available is Imperative to prevent cross contamination. Corrected, PIC made chlorine sanitizer.
.
4-302.14 Sanitizing Solutions, Testing Devices (Pf) No test strips available to monitor chlorine sanitizer concentration. Must have test strips to measure the sanitizer concentration. Temporarily corrected. EHS provided a few test strips until establishment obtains more. VERIFICATION REQUIRED WITHING 10 DAYS. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces. Residue/dust buildup on the following: gaskets and interiors/exteriors of cooling equipment, faucets of handwash sinks, and shelves throughout. Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (A) Repair not in accordance with law - (P) Handwashing sinks behind the service counter and in the prep area are not draining completely. Maintain a plumbing system in good repair. Repair leaks, cracks, minor clogs, etc |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Two lights. Two light bulbs missing from under-hood system. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters. Observed grease build up on filters. Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment, walls, and ceilings. |