| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P *Observed tall 2 door reach in with temps 43F however discovered that bags of cheese had been placed in front of inside fans. CDI - Ensured space available for inside fans left thermometer in unit and rechecked temps of thermometer to be 39F and foods dropping 42F. Facility had temperature of temps taken same morning with temps 41F and below. Note: All other units temped 41F and below. Repeat |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P *A few TCS foods are being held past 7 days such as crab dip and Mac n cheese; dated 5/29. CDI- The PIC voluntarily discarded the foods. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
**7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service-related items. -P Observed medicine stored over a preparation unit and next to clean dishes. The PIC moved the medicine. CDI Repeat |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. Observed food ingredients that do not bear identifying labels. Repeat |
|
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. Observed boxes of food stored on the floor in a walk-in freezer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
**3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet cloth bucket that was reading at 0ppm quaternary ammonia. The PIC remade the sanitizer solution to read at 200-400ppm quaternary ammonia. CDI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted wire shelving to clean dishes storage. There is cracked shelving in a reach-in unit near front cook line. Repeat |
|
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 additional cleaning need to gaskets to refrigerated units, wire shelving in dish pit room, fan at dish machine. Repeat |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
**5-205.15 Maintain a plumbing system in good repair. Water leaking from hand sink faucet at front cook line. |
|
55
|
1
|
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. Observed cracked in floor on main cook line, tile work being performed on back cook line. Need to caulk hand sink to wall (at front of house). Repeat
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. *Detail clean floors and walls under and around equipment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
**6-303.11 The light intensity shall be at least 10 foot candles in walk-in units and dry storage areas; 20 foot candles inside reach-in units, handwashing and warewashing areas, equipment storage, toilet rooms, and self-service areas; and 50 foot candles at surfaces where food prep occurs. Lighting at a storage area/equipment storage area is reading at 0.7 to 1.7 foot candles. Need to provide 10 foot candles and 20 foot candles as appropriate. |