| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) - Paper towels were not available at the beginning of inspection. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels. CDI: PIC placed paper towels at hand sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - REPEAT: Five small bowls, two knives and one plate on serving line that were stored cleaned had minor soil. (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: All items were taken to dish area. *left at zero points due to improvement* |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Labels food items in some items in dry storage. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, 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. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Some food from yesterday's delivery was see on floor of walk in cooler and dry storage. Ice observed on food on top shelf in walk in freezer. (A) Except as specified in (B) and (C) of this section, food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. *Discard all foods that have ice accumulation and do not place anything close to evap system until repaired* |
|
47
|
1
|
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: Corner prep sink area needs to be welded, bottom of prep table across from dish area is rusting, all legs of tables in kitchen are rusting, hot holding cabinet needs to be replaced, and dry storage/clean dish racks are beginning rusting. Heavy Ice build up in walk in freezer. (A) Equipment shall be maintained in good repair. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) - REPEAT: Dish machine has heavy build up inside and exterior cleaning is also needed. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under § 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used, at least every 24 hours. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - REPEAT: Cleaning is needed to all cooking equipment, speed racks, cart, shelves and ceiling in walk in cooler, fan guards in walk in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Maintain a plumbing system in good repair. (C) - REPEAT but different violation: Leak observed at faucet on wash side. A plumbing system shall be: (B) Maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) - Both dumpster doors were open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT: Floor, wall and ceiling cleaning throughout whole kitchen area. Minor grease accumulation around deep fryers. Mold build up around caulk on soiled side of dish machine. (A) Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT: Minor recaulking to hand sink. Physical facilities shall be maintained in good repair. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) - REPEAT: Increase lighting in can wash area (5-6 ff candles) and in staff bathroom (8-12 ft candles). The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. (B) At least 215 lux (20 foot candles): (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. |