| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. The dish machine was a hot water dish machine and was not reaching the 180F. There were several potentially hazardous that were not being held cold at 41F or hot at 135F. There were pest in the kitchen. The kitchen must be maintained in a safe conditions. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) The hot water dish machine was not reaching 180F. The dish machine was taken through four complete cycles. The dish machine was leaking water. The hot water must reach a temperature of 180F. Dishes can be washed in the dish machine but must sanitized at the three compartment sink. ECO-Lab was called out by the manager to repair the dish machine. This is a repeat item. A return visit will be made to see if the item has been corrected.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The microwaves need to be cleaned out. There was debris in the microwaves. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P There were several pans of ribs that were being held at 124F to 109F. This potentially hazardous food must be held hot at 135F or above. CDI... The ribs were reheated to 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken was held at 49F, Shrimp was 48F, Beef was 52F, Pasta was 50F, Salad mix was 52F, Sliced tomatoes was held 52F, boiled eggs was 53F, Blue Cheese was held at 54F. These potentially hazardous foods must be held at 41F or below. CDI.. The food items were placed in the trash can by the manager on duty. This has been a repeat item on the three inspections. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) There were live roaches observed in the kitchen. There were several live fruit flies observed in the kitchen. Take steps to eliminate the pest control problem. The manager call the pest Go Fourth Pest Control. A return visit will be made to see if the item has been corrected. |
|
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. Clean dishes were stored on a shelf that needed to be cleaned. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) There were several cold hold units that could not maintain cold temperatures at 41F or below. Repair the leak in the walk-in freezer to remove the ice. All equipment must be in good repair and easy to clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Clean around the grill and cooking equipment. Clean the baffles to remove the grease. Clean the storage shelves. There were some reside build-up along the gaskets. Clean out the cooler drawer below the cook line and shelving space and above the three compartment. A detailed cleaning is needed throughout the kitchen. Keep non food contact surfaces of equipment clean to avoid the build-up dust, food reside or debris. This was a general comment from the last inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
The grout was missing from several areas on the floor in the dish area, walk-in cooler and cook line. There was missing floor tiles in the kitchen and walk-in cooler. Floor must be in good repair and easy to clean. |