| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Bottle of purple chemical not labeled today. PIC stated chemical was degreaser. All chemicals and toxic substances shall be accurately labeled. PIC labeled bottle "degreaser" during inspection.
7-204.11 Quat sanitizer concentration exceeded 400 ppm today. Quat sanitizer shall be maintained at a concentration of 200-400 ppm, depending on manufacturer's instructions. PIC poured out sanitizer and remade at lesser concentrations. At higher concentration levels, chemical may be disinfectants, not sanitizers. Quat sanitizer was remade at 400 ppm. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Continue with labeling dry goods and sauces throughout facility - breader, sugar, seasonings in back storage area (near back door), sauces in big buckets, etc not labeled. All food and food products out of their original packaging shall be kept labeled |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Employee with uncovered beard seen prepping dressing cups at back prep table. All employees with beards shall keep them covered with a beard restraint when handling food, clean equipment, opened single service, or clean linens. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Soiled Wet wiping cloths and soiled dry ones seen sporadically throughout prep areas today. All wet wiping towels shall be stored in buckets of sanitizer at the correct concentration. Soiled dry towels or wet wiping shall be taken to dirty linen. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Need scoop with a handle for breader in red container under small prep table at cook line. (Cup is currently being used) Need a scoop with a handle for marinara sauce in prep cooler under grill. (small plastic cup is being used.) All in-use utensils shall have a handle to prevent barehand contact and other contamination. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-801.11 Clean linens and clean aprons stored at take-out area. Store all clean linens in areas to prevent contamination, specifically not around food prep, food packaging, etc.
4-903.11 Serving trays and sauce buckets on main prep line stored on dirty shelving today. Shelving contains accumulated food debris and grease. These are getting dirty after washing and sanitizing due to food debris and splatter. All clean equipment and utensils shall be stored in clean areas to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair or replace fryers that are broken and in poor repair. Repair small cooler at take out area (PIC stated work order has been placed. All foods had been removed. Do not use cooler until it is repaired and maintaining at 41 degrees F or below) All equipment shall be maintained in good repair.
4-201.11 Continue to replace pans, boards, and bowls that are heavily stained. All utensils and food contact surfaces shall be in good condition, with limit staining. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed throughout facility. Detailed cleaning needed on main prep line: hot holding units, shelving in this area, under shelving in this area, outsides and insides of fryers, pans holding sauces, pans holding dessert toppings, detail cleaning on broiler (remove old aluminum foil), defrost and clean inside of slide-top freezer holding boneless wings, inside of reach in freezer, inside of cooler under grill, hood vents, breading stations. All nonfood contact surfaces shall be kept clean. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids open on dumpster today. Keep lids closed to prevent pest or rodent presence.
5-501.116 Cleaning Receptacles (C) Clean the inside of all trash cans and dust pans located inside facility; they contain large amounts of food debris from non cleaning.
5-501.12 Area around dumpsters needs to be cleaned (possibly power washed). Dumpster pads and dumpster enclosures shall be kept clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floor and wall cleaning needed throughout facility. Clean floor in walk in freezer. Clean floors and walls behind and under grill and fryers. Clean floor and wall at dishmachine area (behind dishmachine). Clean air vents and hood filters. Floors, walls, and ceilings shall be kept clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Walls in poor repair in various areas throughout facility. Grout is missing in between floor tiles throughout facility - food debris is accumulating in these areas. Floors, walls, and ceilings shall be in good repair |