| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes that were stored on the clean dish shelf with food residue and grease deposits. Ensure dishes and utensils are washed thoroughly to sight and touch, rinsed, and sanitized. The 3 compartment sink needs to washed, rinsed and sanitized frequently to avoid the build up of soil and food debris.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Food contact surfaces such as ice bins shall be cleaned at a frequency to prevent accumulation. Observed soiled accumulation inside ice machine on the deflector guard and the sides of the ice machine. Suggest cleaning bi-weekly, or more frequently if needed. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
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 a jar of seasoning that was not labeled. Advised PIC that if the seasoning is not in its original container, then it needs to be labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) PIC was not wearing a hair restraint in the food preparation area. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet, in use wiping cloths shall be stored in chemical sanitizer in between uses. Observed wet wiping cloths on storage shelving. |
|
43
|
1
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed utensils used for cooking stored on a dirty cloth beside the grill. Utensils should be stored on a clean surface when not in use. |
|
44
|
1
|
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. Observed the shelf where the establishment stores clean dishes/utensils right beside a trash can. Clean dishes/utensils need to be stored in a clean area and away from a trash can where they can get contaminated. PIC moved the trash can away from the shelf. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces shall be kept free of an accumulation. Thoroughly clean shelving, storage drawers, inside and outside of all cooking equipment, inside and outside of refrigerators, prep unit and freezer, and inside microwave. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Upon arrival for inspection, the handwashing sink in the kitchen was not clean. This needs to be cleaned frequently to avoid the build up of dirt and food debris. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Observed a mop bucket full to the top of cooking grease stored beside the stand up refrigerator. This needs to be taken to the grease trap to be disposed of instead of storing it in the kitchen uncovered as this can attract pests and also cause splash contamination. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary. Clean floor drain for 3-comp sink. Clean floors throughout kitchen (esp. under equipment), clean walls beind equipment, and clean ceiling around ceiling fans. Clean ceiling fans with dust accumulation.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Repair floor under cooking equipment.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Maintain the premises free of litter. Observed litter around the establishment. |