| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC attempt to change gloves to working with RTE foods without first washing hands. CDI- PIC washes hands before donning gloves. (-0) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with sticker, food, and/or grease residue. Table top can opener also observed with food debris on blade. REPEAT. 10 Day VR Required. (-3) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and shredded cheese at fliptop above 41F. CDI- PIC voluntarily disposes of items and states they will consider TPHC going forward. EHS advises the PIC that TCS foods must be either on properly implemented TPHC or held at 41F and below. EHS will perform a VR in 10 days despite correction, as out of compliance items where in the same location during the previous inspection. (-3) |
|
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 several items inside WIC, RIC, and lowboy without date marks. CDI- PIC dates all items which were prepped today or last night. (-1.5) |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled degreaser in squirt bottle. CDI- PIC labels degreaser. REPEAT. (-2) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets directly above open oven where ribs were being cooked. CDI- PIC moves sanitizer to prep table. EHS advises that sani-buckets should not be stored on top of cooking equipment. (-0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers at clean dish rack. REPEAT. (-.05) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one fryer basket with severely deteriorated metal. EHS advises the fryer basket should not be used with compromised structural integrity. (-.05)
4-501.11 Maintain equipment in good repair. Observed broken lid at fliptop which compromises units ability to hold TCS foods at 41F and below. EHS advises the PIC to use ice baths and monitor carefully with thermometer or utilize TPHC. REPEAT. See comment. |
|
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. Observed shelves inside cooling and hot holding equipment and on the outside of cooling and cooking equipment with grease and food debris. Increased cleaning frequency is recommended. REPEAT.
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed accumulation of grease residue on equipment at cook line. Increased cleaning frequency recommended. REPEAT. (-1) |
|
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. Observed floors and walls throughout the facility with food splatter stains and grease residue. Increased cleaning recommended. REPEAT. (-1) |