| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
**6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign present at handsink near rear door. Handwash sign provided. CDI |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
**3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed produce. PIC rearranged produce. CDI |
|
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 a few dishes stored as clean with food residue present. PIC moved dishes to warewashing to be washed, rinsed, and sanitized. CDI, R
**4-501.114 Maintain chemical sanitizer at correct concentrations when being used to sanitize. 50PPM to 200PPM for Chlorine, 200PPM to 400PPM for Quaternary Ammonia ( or Per Manufacturer's Instructions) -P Observed 3 comp QUAT sanitizer reading below 200ppm. PIC remade QUAT sanitizer to proper concentration. CDI |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
**3-501.14(B) Quickly cool TCS foods that are prepared from ambient temperature ingredients. Food must be to 41F within 4 hours. -P. Observed meat puree 46F-49F prepared yesterday stored in walk-in cooler that did not cool properly. PIC voluntarily discarded meat puree. CDI |
|
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 Observed a sanitizer spray bottle stored with single-use items. PIC relocated sanitizer spray bottle. Observed sanitizer spray bottle stored with food ingredients. PIC relocated sanitizer spray bottle. CDI
**7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QUAT sanitizer reading below 100ppm in 3 comp and in spray bottles. PIC remade QUAT sanitizer at 3 comp and in spray bottles. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed meat puree prepared 11/9/25 stored in walk-in cooler with a tight fitted lid. PIC voluntarily discarded meat puree. CDI |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near dish pit area near garbage disposal and handsink. Continue to work with pest servicer.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed airgap at rear exit door. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter. Observed wet wiping cloth stored in sanitizer bucket reading below 200ppm. PIC remade sanitizer bucket to proper concentration. CDI |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a torn gasket on walk-in cooler.
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed two Phillip head screws holding can opener blade in place. Need to use can opener that is easily removeable can opener blade so that blade can be removed without the use of tools. Such as a pull pin or screws. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Additional cleaning needed to shelving in walk-in cooler, shelving in dry storage, and to fan guard on fan. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a water supply leaking on cookline. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Observed several broken tiles throughout kitchen and observed coving damage. Re-caulking of handsinks throughout establishment. Observed holes present near handsinks on walls. Repeat
6-501.12 Physical facilities shall be maintained clean. Additional cleaning needed to floors in mop sink room. |