| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. One handwash sinks not accessible in the dish room by stack of dish racks. CDI: dish racks relocated away from sink. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 3 buckets of sanitizer at wait stations measured way too weak. CDI: buckets was remade to proper concentrations.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils, several containers with left over stickers still on them. Inside of ice machine visibly soiled. CDI: food soiled items taken back to the dish room for additional cleaning. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in inside chicken cooler at 43-44 degrees. The air temp of this unit was 50- 64. At the end of the inspection, it was down to 43. CDI: chicken was relocated to WIF to quickly cool down to approved temperature. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in kitchen and flies throughout. Establishment shall obtain better pest control. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Hush puppy mix bag open on the bottom shelf. Establishment shall properly store food where it is not exposed to contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. On hallway, all dishes stacked and still very wet. Staff was unsure what these dishes were clean or not. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Employee fridge missing grate cover, currently using a/c filter as cover, so grease is building up inside equipment. Door handle broken on microwave. Chicken coolers (inside and outside) not holding temperature properly, due to this food is not being kept inside these units and a repair man has been called. Establishment shall maintain equipment in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. equipment, outside/inside refrigerators, floor of walk in coolers, wire racks, clean dishes table, plate rack, dish racks, plate carts, etc. Fans heavily dusty and grease build up. Establishment require much additional cleaning. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak presents at 2 comp sink and handwash in dish room. CDI: both leaks were repaired while inspection was being completed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Ceiling tiles have damage, Wall behind the ice machine in the kitchen, panels are separating from wall and curling back.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors, walls and ceilings, and vents need additional cleaning due to build up of dust, grease, flour, etc. Backsplash at plate prep counter is heavily soiled. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee drinks and food found scattered around entire kitchen. |