| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
RULE: 4-601. 11 EQUIPMENT, FOOD CONTACT SURFACES, NON-FOOD CONTACT SURFACES AND UTENSILS
VIOLATION: POTS AND PANS WERE OBSERVED WITH FOOD DEBRIS AND ADHESIVE LABELS REMAING ON THEIR SURFACES. EATING AND DRINKING UTENSILS WERE CRACKED AND SOILED. AS WELL AS,SOILED COFFEE URNS FILLED WITH WATER , STORED WITH CLEAN UTENSILS IN THE CATERING DISH STORAGE ROOM
CORRECTION: ALL ITEMS WERE REMOVED FROM SERVICE AND PLACED IN THE WAREWASHING AREA. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
RULE: 3-501.16 (A)(1) HOT HOLDING TEMPERATURES
TCS FOOD TEMPERATURE FOR HOT HOLDING SHALL BE 135 DEGREES F OR ABOVE.
VIOLATION: TCS FOOD TEMPERATURES TAKEN DURING THE INSPECTION FOR HOT HOLDING WERE LESS THAN THE TEMPERATURE PRESCRIBED BY THE FOOD CODE.
CORRECTION: THOSE FOOD ITEMS WERE REMOVED FROM SERVICE. IF THE FOOD ITEMS WERE DATE MARKED THEY WERE REHEATED. IF THE FOOD ITEMS WERE NOT DATE MARKED THEY WERE DISCARDED. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
RULE: 3-501.16 PROPER COLD HOLDING TEMPERATURE
VIOLATION: SEVERAL ITEMS ON THE SERVING LINE WERE OUT OF COLD HOLDING TEMPERATURE. REFER TO THE TEMPERATURE OBSERVATION CHART FOR DOCUMENTATION.
CORRECTION: ALL FOOD ITEMS THAT WERE OUT OF TEMPERATURE CONTROL WERE PLACED IN THE WIC FOR COOLING OR DISCARDED. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
RULE: SANTIZERS, CRITERIA-CHEMICALS
VIOLATION: THE SANITIZING BUCKET ON THE SERVING LINE AND IN THE FOOD PREPARATION AREA WERE NOT AT THE CORRECT CONCENTRATION.
CORRECTION: THE PIC HAD THE DESIGNATED EMPLOYEE TO DISCARD AND RE-MAKE NEW SANITIZER BUCKETS. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
IN USE UTENSILS, USED ON A CONTINUOUS BASIS OR ON AN INTERMITTENT BASIS OR DISPENSING SHALL BE PROPERLY STORED TO PREVENT CONTAMINATION.
VIOLATION: THE UTENSILS USED AT THE DELI AREA WERE STORED ON TOP OF THE LIDS.
CORRECTION: THESE UTENSILS SHALL BE STORED IN THE FOOD ITEM DURING A PAUSE IN SERVICE. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
RULE: 4-901.11 AIR DRYING
EQUIPMENT, UTENSILS AND TABLEWARE SHALL BE ALLOWED TO PROPERLY AIR DRY PRIOR TO STORAGE AND REUSAGE.
VIOLATION: SEVERAL POTS AND PANS AND EATING AND DRINKING UTENSILS WERE STORED WET.
CORRECTION: THOSE UTENSILS AND POTS AND PANS WERE REMOVED FROM CLEAN DISH STORAGE AND RETURNED TO THE WAREWASING AREA TO BE SERVICED AGAIN. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
RULE: 4-204.17 ICE BINS
ICE BINS / AND ICE MACHINES SHALL BE CLEANED.
VIOLATION: BECAUSE OF THE MOISTURE AND DARKNESS ICE MACHINES ARE SUBJECT TO ALGAE AND MOLD GROWTH.
CORRECTION: THOROUHGHLY CLEAN THE LIP FO THE INSIDE DOOR OF THE ICE MACHINE; THE ICE SCOOP AND THE ICE SCOOP HOLDER.
RULE: 4-501.11 GOOD REPAIR
SEVERAL PIECES OF EQUIPMENT NEED TO BE REPAIRED,
VIOLATION: THE PVC PIPE UNDERNEATH THE STEAM TABLE IS LEAKING. THE WALK IN FREEZER DOOR AND GASKET IS SOILED
CORRECTION: REPAIR ALL ITEMS USED IN THE OPERATION OF THE KITCHEN. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
RULE: 4-501.14 WAREWASHING EQUIPMENT, CLEANING FREQUENCY
IT IS NECESSARY TO CLEAN THE SURFACE OF WAREWASHING EQUIPMENT BEFORE USE AND PERIODICALLY THROUGHOUT THE DAY.
VIOLATION: WAREWASHING EQUIPMENT IS SUBJECT TO THE ACCUMULATION OF FOOD WASTES WHICH IS VISIBLE ON THE CLEAN DRAINBOARD(RIGHT), AS WELL AS, ON THE SOILED DRAINBOARD SIDE (LEFT)AND OTHER SOILS OR SOURCES OF CONTAMINATION AND NEEDS CLEANING.
CORRECTION: BREAK THE DISHMACHINE DOWN, AND CLEAN ALL PARTS . |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Pressure (Pf)
THE WATER PRESSURE AT THE HANDWASHING SINK(S) - SALAD BAR AND THE BAKING AREA ARE NOT FUNCTIONING. THESE SAME SINKS ARE NOT REACHING THE 100 DEGREE TEMPERATURE. REQUIREMENT. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
RULE: 6.501.18 IN GOOD REPAIR
RECAULK THE HANDSINK S AND VANITY BACK TO THE WALL IN THE WOMEN'S RESTROOM. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
RULE: 6-201.11 FLOORS WALLS AND CEILINGS CLEANABILITY AND GOOD REPAIR
VIOLATION: THE FLOOR TILE IN THE DRY FOOD STORAGE IS PEELING. THE DOOR SWEEP BETWEEN THE CLEAN DISH STORAGE (SMALL ROOM) NEEDS TO BE REPAIRED AND A DOOR SWEEP NEEDS TO BE PLACED ON THE REAR DOOR AT THE END OF THE HALL . THE CEILING TILE IN THE LARGE DRY FOOD STORAGE AREA ( UPON ENTERING THE DOOR ...GLANCE SLIGHTLY FRONT / LEFT) THE CEILING PAINT IS PEELING. REPAIR THE SCREEN DOOR AT THE CAN WASH AREA.
CORRECTION: WORK ORDERS WERE SUBMITTED FOR THESE ITEMS TO E CORRECTED. |