| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.14 Post a handwash sign at each handsink.
Observed no paper towels for the grill hand sink due to the batteries being dead in the dispenser. CDI - Manager provided paper towels during inspection. Observed missing hand wash signs for all hand wash sinks in the kitchen. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm chlorine in the dish machine, even after priming. Establishment uses single-service utensils for customers and will use the 3-compartment sink to sanitize until it is repaired. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed 122 degree unsalted butter on the grill. CDI - Item was reheated to 165. No points deducted due to improvement from last inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 44-47 degree TCS foods in the main kitchen prep cooler. All items were voluntarily discarded. Only pizza will be offered until the prep cooler is repaired. Pizza toppings all come from a separate prep cooler. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed expired mushrooms, beans, farro, meatballs, marinara and peppers. Observed missing date for a container of corn. CDI - Items were voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection. Observed a can of roach killer RAID that is not approved for commercial kitchens. CDI - Items was voluntarily discarded. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed an employee preparing food while wearing a watch and no hair restraint. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed two “house hold use only” blenders and a reach-in freezer. Observed rusting shelves in the walk-in cooler. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a small leak at the 3-compartment sink faucet. |