| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf): Three dented cans observed in the dry storage area. Food packaging has be in good condition, intact and protect the food inside.
CDI - The cans were separated from the rest of the stock |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): Chlorine sanitizer at the dish machine measured 0 PPM when tested. Maintain sanitizer at correct concentrations when being used to sanitize.
CDI - Sanitizer bucket was changed during the inspection and the sanitizer measured 50 PPM by the end of the inspection.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Ice dispenser in the dining room in need of cleaning. Ice machines shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude the accumulation of buildup. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing (Pf): REPEAT Beef was thawing in a pan with stagnant water. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
CDI - PIC relocated the thawing meat to a prep sink and placed it under running water that measured 63F. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): REPEAT Two plastic containers of bulk dry goods without labels. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C): REPEAT Both back doors are not self-closing. Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): REPEAT Open bag of flour in dry storage is exposed and uncovered. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C): Employee observed drying multiuse silverware with a towel. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): REPEAT. Several boxes of cups stored on the floor. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): REPEAT Gasket torn on the left door of the 2-door reach-in cooler to the right of the grill top. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C): REPEAT Additional cleaning is needed on the outside of all upright coolers, inside of the microwave, on the outside of the ice machine, and on top of the dish machine. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): REPEAT Major wall damage behind the upright coolers at the backdoor of the kitchen. Unsealed wood, pipes, and insulation is exposed. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C). REPEAT. Additional cleaning is needed under all equipment, especially under 3-compartment sink and dishmachine. Additional cleaning is needed on the wall behind dishmachine area to remove black soil and on the wall in the dining room to remove drips. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Lighting at the flat top grill measured 14.27 Foot-Candles. The lighting intensity shall be at least 50 Foot-Candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. |