| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf): Handwashing sink near grill line/three-compartment sink area did not have a supply of paper towels available. CDI: Paper towels replaced at inspectors request. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw organs stored on an uncovered plate over a large uncovered container of bread crumb topping. Raw shell eggs stored over cooked containers of chicken inside walk-in cooler. CDI: Food items rearranged at inspectors direction. Please note that a storage order guidance chart has been provided before and is still available for staff use inside the kitchen. Please provide thorough training so that employees know how to properly store raw animal foods and ready-to-eat foods. This is crucial for preventing cross contamination concerns.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Several food items were observed stored uncovered and unprotected inside reach-in coolers and walk-in cooler. CDI: Covers added at inspections request. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Visible food debris soiling on table mounted can opener blade. CDI: EC Wall showed staff how to remove inner component and thoroughly wash. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Large pile of cooked chicken halves on steam table were holding at 90F and 130F. Two large pots of broth containing cooked onions and peppers were holding at 120F. EC Wall explained to staff that food must remain hot at 135F, cold at 41F, or be in an active cooling process. Chicken and broth reheated to 165F. EC Wall will return in three days to ensure food is holding appropriately. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed on any bulk prepared food items thoroughout entire facility. TCS items inside reach-in coolers, and walk-in are not dated. TCS foods shall be date marked with a date indicating the date of preparation or the date of discard. For items that are prepared and then frozen, they must be marked with these dates: 1) Date of preparation; 2) Date of freezing; and 3) Date of removal from freezer. These dates allow accurate calculation of holding time to ensure the 7 day holding limit is not exceeded. This limit pauses while the food is frozen but the days that the food is prepared and in the process of freezing or thawing count towards the limit. EC Wall will return to ensure foods are being correctly dated. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria (P): Observed a "household use only" bug bomb type pesticide cannister inside reach-in cooler. CDI: EC Wall instructed staff to throw pesticide away and use only approved chemical pest control from now on. Pesticides not intended for restaurant use could result in chemical contamination of food. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Large rodent droppings observed corners of dry storage room. Small bugs observed inside reach-in cooler where pesticide cannister was found. PIC states they work with a pest control company and EC Wall encouraged PIC to contact them again. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several multi-use containers are stacked in such a way to prevent acquit air-drying. Water observed trapped inside several containers on dish rack. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on small flip-top cooler is heavily soiled and scoured with black knife markings. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Thick layer of grease build-up observed dripping down stainless steel wall of grill station. Food spills and debris are inside all reach-in coolers. A thorough cleaning of kitchen facility is needed. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Faucet at mop sink basin is leaking heavily and loose in its fixture. A foul odor was observed in this area as well. EC Wall will return in three days to ensure this has been repaired and addressed by a plumber. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Cleaning needed on flooring inside dry-storage room and throughout gill station. |