| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser not functioning at either handwash sink in kitchen.Establishment shall obtain soap to allow proper handwashing. CDI: PIC fixed dispensers to allow soap to dispense. |
|
16
|
3
|
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. Observed pitchers and containers with food build up present, sticky residue and left over stickers. CDI: dishes taken back to the sink to be cleaned again and stickers were removed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Foods cooked at opening cooling in lifttop unit 2. These food were steak (58), shrimp (56) and chicken (61). CDI: food were relocated to the walk in freezer to quickly cool down. Foods were retemped at 48, 49, 51 respectfully at the end of the inspection. Food remained in the WIF and will continue to cool down properly within the cooling window. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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. Several sauces in kitchen missing labels. CDI: PIC added labels. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. a wet wiping cloth was laying on packing table. Store wiping cloths in bucket of properly mixed sanitizer. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B)-Ice scoop stored with hands contacting product. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI: ice scoop was removed to be cleaned and ice was dumped. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed to have deep groves and stains present. Establishment shall repair/replace to ensure cutting boards can be cleaned properly.
4-501.11 Maintain equipment in good repair. Handle missing on Pepsi unit, attachment pieces currently wrapped in tape (which cannot be properly cleaned), WIC dripping in two places. Establishment shall repair/replace to ensure to equipment is 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. Food build up present on gaskets of units, inside and outside of equipment, prep tables, etc. Everything has a sticky residue or film present. Establishment needs thorough cleaning. |
|
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. Build up present on walls and floors. Floor at front line is extremely sticky. Grease build up present behind cookline. Establishment shall clean and maintain.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Patches in walls in back room are not smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
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 food and drinks mixed in with establishment food. CDI: PIC separated the items and created a designated shelving unit for employee belongings. |