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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11; Core; Multiple employee beverages stored up on prep counter with food. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The employee’s hands; The container; and exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core; Labeling missing on a few squeeze bottle of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT] |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(A), (B) and (D); Core; Two bins of food squeeze bottles stored on very low shelf, only 2-inches up off floor. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Install storage rack designed for kitchen use, where bottom shelf stores products at least 6-inches up off floor and allows for regular cleaning.
4-903.11(A), (B) and (D); Core; Stack of pans stored on wire rack uncovered and food-side up in prep room. Clean EQUIPMENT and UTENSILS shall be stored In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; At least 15 cm (6 inches) above the floor, and Covered or inverted. CDI- Pans inverted food-side down during inspection. [REPEAT] |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Tall solid door silver reach-in cold-hold unit has torn door seal, and upper hinge corner of door is loose, and top panel also loose and pulled at when door opened. In walk-in cooler, entry floor plat missing with screw sticking up. Floor plate sealing strips loose in some areas. Walk-in cooler ceiling light has damaged/cracked cover. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT] |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Tall hot-hold unit with food debris and residue accumulation. Walk-in cooler wire shelving and cold-hold units with some debris/residue accumulation. Dish room dish storage much improved. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. [REPEAT] |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15; Core; Drainage pipe of food prep sink in prep room has fallen off, sitting on low shelf. In ladies restroom, out-of-order sign on one handwashing sink and one toilet stall. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the plumbing. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.16; Core; Two kitchen handwashing sinks lacking trash can during service. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add trash cans that will tuck under (so not blocking) at handwashing sinks. Ensure all handwashing stations are fully ready before start of service. CDI- Trash cans added during inspection. [REPEAT] |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; Floor coating damaged/missing in spots throughout cook area and at entrances to walk-in coolers. PHYSICAL FACILITIES shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repair the flooring so smooth and cleanable. [REPEAT]
6-501.12; Core; Dust accumulation around ceiling vents and surrounding ceiling tiles in main food prep area. Residue accumulation under/around equipment and along wall piping. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
6-501.16; Core; Mop not hung to dry, sitting in service sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. [REPEAT] |
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