| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf). Observed Dead fly inside RTE celery container at prep top, Spoiled leafy greens in prep top. Food shall be safe for consumption, unadulterated, and honestly presented. P. CDI: food voluntarily discarded
3-202.15 Package Integrity (Pf). Observed A couple of Dented cans stored with other intact cans. Food packaging must be in good condition, intact, and protect the food inside. Pf. CDI: items removed to designated location |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). Observed grease build up in containers and mesh from in hot holding area. CDI: equipment moved to dish machine |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed Chili at 115F in steam well, RTE Cabbage, beans sweet potato casserole at 125F. Maintain TCS foods in hot holding at 135F or above. P. CDI: beans and sweet potato casserole reheated and Cabbage voluntarily discarded |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observe the following: Beef at 67F, Beef stew and cheese dip at room temp at 57F, All raw fish, and shrimp in reach in cooler above 41 F, All TCS food inside WIC above 45F. See attached photos, before and after. Maintain TCS foods in cold holding at 41F or less. P. CDI: all TCS food voluntarily discarded
See item #33 |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed the following: in Front reach in cooler: diced tomato and lettuce made the day before without a date, Cooked Chicken made Friday in reach in cooler without a date, French toast batter made Sunday without a date in reach in cooler, soup, lasagna in standing cooler. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. CDI: date placed on containers
REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-301.11 Separation - Storage and Display, Stock and Retail Sale (P). Observed Odor spray bottle above single use articles in front area. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P. CDI: bottle removed to designated area |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf). Observed Reach in cooler holds food above 41 F and WIC holds food above 45F, with ambient temp at 56F. Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf. CDI: WIC and reach in cooler repaired during the inspection. Reach in cooler at 32, ambient temp in WIC at 39F |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C). Observed significant amount of dead and live flies throughout establishment. Protect outer openings of establishment from insect or rodent entry. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed several Boxes of food on floor in WIF and WIC. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Observed of single use articles on floor in back storage. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
1
|
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). Observed Non functioning light in range hood, rust on shelves in a couple of reach in coolers, Damaged surface of door of WIF. Equipment shall be maintained in good repair.
REPEAT
4-205.10 Food Equipment, Certification and Classification. Observed Household use blender in the kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C). Observed Soil build up inside microwaves and on few gaskets throughout establishment, Soil build up inside reach in coolers and metal pans throughout establishment, exterior surface of ice machine and other equipment throughout establishment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue.
REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 PLUMBING SYSTEM maintained in good repair. C. Observed Running water at one stall in women’s restroom |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). Observed Significant soil build up on wall at dish machine and soil build up on floor and ceiling throughout establishment, WIF, soiled cardboards on floor in WIF. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
REPEAT
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed Soap dispenser is out of order in women’s restroom. Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C). Observed Employee belonging in few areas throughout establishment and employee phone on cutting board. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |