| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed one employee drink stored above a prep surface and reach-in cooler. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
REPEAT
6-301.14 Post a handwash sign at each handsink.
Observed missing hand washing signs for the restroom. Improvements from previous inspection due to all signs posted in the kitchen. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm chlorine in the dish machine. CDI - Machine was primed and began sanitizing at the appropriate concentration. Improvements made from previous inspection due to it being able to be corrected. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
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 roasted garlic, noodles and pepperoni past the 7-day date mark. Observed short ribs in the prep cooler with a frozen date and no pulled from frozen date. CDI - Items were voluntarily discarded. |
|
28
|
0
|
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 oven cleaner stored above single-use gloves. CDI - Oven cleaner was moved. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed uncovered salads, dressings and ice for the buffet outside. Observed portions of time where the buffet was not monitored.
Observed a wiping cloth stored on top of lettuce in the walk-in cooler. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a cup with no handle being used to scoop flour. |
|
44
|
0
|
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 soup warmer sitting directly next to a hand sink where it can be splashed on. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 single-use gloves stored on a shelf 1-2 inches above the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed a metal bin for ice at the buffet with sharp angles and rivets that will be difficult to clean. Establishment will now use an ice line. Observed two “house hold use only” blenders and reach-in freezer. Observed a thin gap behind the 3-compartment sink that needs to be caulked to the wall. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Provide a back flow prevention device when required. -P
Observed a spray hose connected to a mop faucet without a back flow prevention device. CDI - Hose was removed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpster doors. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in cooler.
Observed 2ft candles of light in the walk-in cooler. |