| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. (Pf) All priority items were corrected during the inspection. CDI. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. Observed one employee drink on top of dish machine. Make sure to place drinks on lower surfaces or in separate areas so that contamination does not occur.
CDI-drink moved during inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Observed multiple pans that on dish drying rack that still contained food and sicker residue on them after cleaning and sanitizing. Make sure employees fully clean dishes before sanitizing and storing to air dry. Equipment food-contact surfaces and utensils shall be clean to sight and touch. REPEAT.
CDI-dirty dishes observed was placed back at 3 comp sink.
4-602.11 Clean the equipment according to the approved cleaning schedule based on consideration of the characteristics of the equipment, food type, residue, or the temperature at which the food is maintained.
Detailed cleaning needed oof the inside of ice machine. Observed some black buildup inside of ice Machine. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain.
Make sure employee’s are not storing utensil handle ontop of food. Observed utensil handle stored on top of bacon. Also if untilsd is going to be stored inside of water, That water shall be at least 135F or great. Hot water for utensil was reading 125F.
CDI-water remade during inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Observed multiple metal pans on dish drying rack that were stacked wet. Make sure to allow dishes to air-dry after cleaning and sanitizing. Air dry equipment and utensils after cleaning and sanitizing. REPEAT. |
|
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 (C)
Equipment must be in good repair or in good condition, Observed split gaskets on throughout. Kitchen. replace where needed.
REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. There was some buildup beneath the grills, on hinges and door frames of coolers/warmers, beneath equipment. Also, clean gaskets all prep units and pull out drawers and interior refrigeration units. Clean doors and door handles of equipment. Detailed cleaning is needed of equipment throughout facility. REPEAT.
REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Detailed cleaning is needed of floors throughout, especially around equipment, beneath shelving, behind and beside ice machine, beneath grill area and along floor wall borders. Detailed cleaning is also needed on the floor of walk-in freezer as there is an accumulation of ice and debris on the floor surface. REPEAT. |