| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front hand wash sink available after washing hands. CDI: employee went to locate paper towels to restock this area.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Whisk found inside handwash sink. CDI: whisk was removed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several dirty utensils observed stored with clean dishes. Fryer baskets are heavily coated and require additional cleaning. CDI: utensils were relocated to the sink for additional cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes and American cheese on front line temping between 45-52 degrees. Sliced tomatoes were stacked on ice, was missing the front container to contain cold air and the cheese was stacked above the cold line. Canteloupe was 42-45 and cottage cheese 50-52 on front line (from breakfast) .CDI: cheese was removed down to cold line and tomatos were relocated to reach in cooler, canteloupe and cottage cheese was discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of salsa missing label, salads found to have inconsistent labeling.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P One salad found that had a discard date of 6/9. CDI: salad was discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Cups of ice observed being stacked in grates on top of each other in RIF. CDI: cups of ice were separated. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet wiping cloth observed on front line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean utensils stored in a soiled container. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Items on front line were flipped up, where the food would be stored. REHS explained the proper way to store so items will remain protected until use. CDI: PIC rearranged items to prevent contamination. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Build up present on shelving, prep tables, outside of equipment, equipment doors, bowl and dish cart, steamwell table. Dust on back of tv monitors on front line. Establishment shall clean and maintain. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak present at faucet of three compartment sink, prep sink across from ovens, and at rinse sink in dish machine. Pipe at prep sink across from ovens is missing the drain under the sink, this should be moved so water to properly drain. Establishment shall replace/repair to ensure it functions properly. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Heavy build up is present under equipment and around the bases of the walls, especially under sinks and around grease trap. Build up is present on walls behind fryers and grill area. These areas need heavy, additional cleaning to address the build up that is present. Water is still pooling over the filled in drain under dishwashing area, and behind the steamer.Although this drain is not used, the area should still be properly cleaned and maintained. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Several lights are out under hood on cook line |