| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P) Raw link sausage and raw ground beef patties stored with ready-to-eat sausage and broccoli in chest freezer. CDI-PIC rearranged storage. Advised partitions are recommended if chest freezer will continue to be used for storage. |
|
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 food prep sink and deli slicer not in use and visibly soiled. CDI-PIC cleaned and sanitized food contact surfaces.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles need additional cleaning in both locations. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P) Mozzarella cheese, sausage, and ham all temping above 41°F in pizza prep cooler. Lettuce stored in food prep cooler and stored sitting on shelf temping above 41°F. CDI-Foods in pizza prep cooler were moved to walk-in cooler to quickly cool. Maintenance is needed on pizza prep cooler before continuing use with TCS foods. Thermometer for ambient air reading at 60°F. Lettuce shall be cooled to 41°F after prep before using and stored under refrigeration. Lettuce was moved to walk-in cooler to quickly cool before continuing use. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. (P) All purpose cleaner stored with and above foods that were hot holding and single service items. CDI-Employee relocated cleaner to chemical storage area. |
|
39
|
0
|
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. Food stored on mobile cart directly beside handwashing sink. Install splash guard if food will continue to be stored in this location to prevent any potential contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean dishes stored hanging on a hook where dishes are contacting wall surface.
4-903.11 (B) Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes were wet stacked above 3-comp sink. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Freezer in storage room is not NSF. Residential shelving above 3 comp sink are not approved. Repeat
4-501.11 Maintain equipment in good repair. Pizza oven knobs on pizza oven are missing. Repeat
4501.11(B) Observed gasket on salad prep cooler left door in need of replacement. Gaskets shall be kept in good repair. |
|
49
|
0.50
|
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. Racks above 3-comp sink, both handwashing sinks, racks in walk-in cooler, and gaskets on equipment need additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling tiles in kitchen need to be repaired. Hole in wall at food prep sink. Repair.
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. Floors and baseboards throughout facility need additional cleaning. Walls near 3-comp and Handsink need additional cleaning. Vents in facility need additional cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed lighting walk-in below 10ft candles. 1-2 FC towards back of walk-in cooler. Repeat |