| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit (slaw, sliced tomatoes, potato salad, tuna, etc.) on the right side at a temperature above 41F. Items were placed into prep unit around 9:30am therefore items can be used until 1:30pm then shall be discarded. No additional items can be placed into the unit until it is repaired. Repair person was contacted during inspection. VERIFICATION will need to be done to verify that prep unit has been repaired and is maintaining an ambient temperature below 41F. Items voluntarily discarded at 1:30pm due to having a temperature above 41F. Items were in the 60sF. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed huge container of house made slaw in the walk in refrigerator with no date mark present. CDI: Container labeled during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaner with no label present. CDI: Bottle labeled during inspection.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottles with a concentration over 1,000 ppm chlorine. CDI: PIC diluted sanitizers during inspection to 100 ppm chlorine. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed refrigeration units without an ambient air thermometer present inside of unit. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a plethora of live roaches during the inspection throughout the establishment. (Floors, walls, equipment, inside of dessert prep unit being used as storage). Observed spider web accumulation near back door in dry storage area. Per owner establishment is being sprayed every 2 weeks. Ensure pest control is coming out frequently to eliminate the accumulation of pests. Pest control may need to do a deep bomb. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored in refrigeration and freezer units without no cover present. Boats of ham stored on top of ham in the prep unit and container of cheese stored on top of shredded lettuce in prep unit. Cover all containers to prevent contamination. Do not store containers on top of food items. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cup with no handle being used as a scoop and stored in the Alfredo sauce. Observed scoop handle stored handle down in the container of flour and container of sugar. |
|
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. Observed torn gaskets on the prep unit, cool drawers, reach in freezer, and dessert prep unit. Observed dessert prep unit with water accumulation present. Observed condensation pipe dripping in walk in refrigerator. Front face plates missing on the reach in freezer and reach in refrigerator. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed square cutting board at prep unit no longer easy to clean. Replace. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Nonfood contact surfaces shall be cleaned at a frequency to preclude accumulation of soil residues (C). Clean nonfood surfaces more thoroughly/frequently. Debris accumulation inside of cool drawers, several reach in refrigerators and reach in freezers, and microwave. Backs of fryers maintained with heavy grease accumulation. REPEAT. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed 3 compartment sink’s spray nozzle no longer above the flood rim of the sink. CDI: Owner ordered new sink hose with components during inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair. Observed flooring no longer in good repair and flooring in dry storage with gaps. Floor underneath fryers maintained in disrepair. Floor tiles underneath three comp maintained damaged. Floors and walls in women's restroom maintained in disrepair. Repair. REPEAT.
6-501.12A -Physical facilities shall be cleaned as often as necessary to keep them clean (C). Ceiling above fryer that is not underneath hood system maintained with heavy grease accumulation And no longer easy to clean. Ceiling tiles throughout establishment peeling and no longer easy to clean. Clean physical facilities more thoroughly/frequently. Replace ceiling tiles that are no longer easy to clean. REPEAT. |