| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (A)(4) The food thermometer was stored in the holder, and it had food debris on it. Food thermometer was cleaned. Clean food thermometers to remove food debris prior to storage, and prior to use. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) In the 2nd line cold well, shredded lettuce was 51 F and sliced tomatoes were 55 F. Both products were discarded. In the main line cold well, a pan of sliced tomatoes was 51 F, and a pan of shredded lettuce was 47 F. Air temperature was 37 F. Both were placed in the walk-in freezer to cool. Keep TCS foods stored at 41 F or less when in storage, including in cold wells. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) A spray bottle with sanitizer solution was sitting on the side area prep table without a label on it. The spray bottle was labeled. Label bottles containing chemical products to ensure they reflect the name of the product they contain.
7-201.11 Separation - Storage (P) A spray bottle with sanitizer solution was stored on a table mixed with bags of chips and unpackaged single-use articles. Bottle was relocated away from these items. Keep chemical bottles stored away from food packages and single-use articles. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) In the Howard/McCray cooler, 6-inch stainless steel pans were cooling in the bottom, but were covered and stacked on top of each other. Also, a pan with tuna salad in the top of this unit cooled from 51.8 F to 50.2 F in 38 minutes, for a cooling rate of 0.042 F per minute. Product was placed in the walk-in cooler to cool. Use rapid cooling methods to cool TCS foods. This should include loose covers on the pans, shallower pans, and using the walk-in freezer if other equipment pieces do not adequately cool TCS foods. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy (Pf) An air thermometer in the walk-in cooler read 25 F, which was 10 F cooler than the other thermometer present. Air thermometer was removed. Ensure air thermometers operate effectively to ensure accurate air temperatures can be ascertained. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints - An employee with a beard was processing orders without wearing a beard guard. Employees with facial hair on the cheeks and chin shall wear hair and beard restraints when handling exposed food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations - A wet wiping cloth was left on the 2nd line Hoshizaki cooler, and other wet cloths were on the middle prep table. Keep wet or in-use towels in sanitizer buckets between uses. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - (A) Repair the torn gasket on the walk-in cooler door and walk-in freezer door. The rack supports on the shelf above the prep sink are rusting. Repair the water leak on the 3-compartment sink left faucet, and replace the worn and leaking hose on the chemical distribution system. Equipment shall be maintain in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - Clean food debris from shelving under the middle prep table, bottom drawer and tracks of the McCray cooler, inside the cold prep unit, and from the 3-compartment sink backsplash. Clean mildew from the walk-in cooler storage rack, and from walk-in cooler walls. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C) Lids were open one the dumpsters; the cardboard dumpster was too full to close. Keep lids closed to minimize insect and rodent attractants, and work with other businesses to keep these lids closed. Work with land lord and other vendors to reduce the amount of accumulating cardboard and to maintain the area.
5-501.114 Using Drain Plugs (C) Provide a drain plug for the right-side dumpster that is missing it. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - The FRP panel by back door is loose, creating large gaps around it, and exposed drywall. Repair the broken corner pieces on the walls by drink concentrates, and in the back area by the walk-in units. Repair the missing corner edge at the top of the walkway by the hand sink. Repair holes in the wall above the service sink. Repair the hole where the bracket holds the Class D fire extinguisher. Repair the broken wall area above the soiled linen bin. Smooth the wall and seal the holes in wall above the 3-compartment sink. Seal the wall tile gap next to the back door. Seal the ceiling gap above the hot water heater. Repair the hand sinks in the both restrooms that have worn caulk and are loose. The door knob to the women's restroom door is loose, and the pipe cleanout has a large hole that needs covering.
6-501.12 Cleaning, Frequency and Restrictions (C) Clean shelves by the cook station of lots of food debris. Clean floors around water heater and prep sink. Clean dust from ceiling tiles. Clean the wall by hand sink of general grime and dust. Clean dust in the corner wall by the catering prep area. Clean walls and floor of mildew and grime above and below the 3-compartment sink and behind the dry storage rack. Clean walls under the sandwich make line of debris and grime. Clean walls around equipment. Clean floor tiles in the men's and women's restrooms. Clean the counters around the front preparation areas of food debris and spills.
6-102.11 Surface Characteristics - Outdoor Areas (C) (B) Replace the missing ceiling tile at the establishment entrance to mitigate insect and rodent harborage. Replace the sagging ceiling tile gap at the chip box storage.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Seal the gap in the baseboards on the wall next to the hot water heater. Seal the gaps in the baseboards by the door inside the walk-in cooler (on the left side as one enters the walk-in cooler).
6-101.11 Surface Characteristics - Indoor Areas (C) Seal the wood frame that was added below the 2nd line counter to seal the wood against moisture entry.
6-501.113 Storing Maintenance Tools (C) Remove the measuring tape and box cutter from the catering area table that are stored among bags of chips and unpackaged single-use articles. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting - (C) Light at the hood was 25 ft-cd, and 30-52 ft-cd at the cold prep unit. Light was 280 ft-cd at the table behind the grill, and 40 ft-cd at the Nu-Vu oven. Provide at least 50 ft-cd in these locations. |