| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) (REPEAT): Chlorine sanitizer at dish machine measured less than 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria regarding concentration specified by its manufacturer. CDI: Staff repaired dish machine during inspection - chlorine sanitizer then measured 100 ppm at dish machine.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) (REPEAT): Two stacks of metal pans stored with cleaned utensils at 3-compartment sink were visibly soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Items moved to 3-compartment sink for further cleaning. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Milk in upright 2-door cooler measured 43 F. Time/Temperature Control for Safety (TCS) food shall be maintained at 41 F or less. CDI: Food voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) (REPEAT): In walk-in cooler, package of sliced ham measured 44 F at 11:45 AM and had not decreased in temperature when measured again at 12:10 PM. Ham was cooling in tight plastic packaging inside sealed Ziploc bag. Cooling shall be accomplished by using one or more of the following methods depending on the type of food being cooled: placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, using containers that facilitate heat transfer, or other effective methods. CDI: Ham was removed from Ziploc bag and packaging was unwrapped - ham then measured 41 F at 12:30 PM. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Food employee with facial hair not wearing beard guard while working with food. Food employees shall wear hair restraints such as hats, hair coverings or nets, and beard restraints that are designed and worn to effectively keep their hair from contacting exposed food and clean equipment. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Two stacks of metal pans stored with cleaned utensils at 3-compartment sink had been stacked together before having been fully air-dried. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. |
|
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): Repair or replace rusted equipment throughout kitchen, including rusted wheels, castors, and legs of shelving equipment in kitchen, in dry storage area, and at shelving right of 3-compartment sink. Repair or replace upright 2-door cooler with ambient air temperature of 43.2 F (cooler unable to hold TCS foods at 41 F or less and shall only be used to hold non-TCS foods until repairs are made or unit is replaced). Repair walk-in cooler door that does not fully seal closed. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Cleaning needed inside unused oven at stove on cook line. Cleaning also needed on shelving and at flooring in back corners inside walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System Maintained in Good Repair (C): Repair cold handle at right side of 3-compartment sink that does not work (no cold water available from this faucet). Maintain a plumbing system in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) (REPEAT): Re-caulk and reattach 3-compartment sink and men's restroom handwashing sink where sinks have detached from walls. Repair ceiling damage where paint is peeling and chipping above toaster at prep sink and above dish machine. Repair holes in wall above 3-compartment sink. Repair damaged flooring throughout, especially at entrance hallway to kitchen, at 3-compartment sink utensil shelving, and in chemical storage room. Repair damaged/rusted doorways at employee restrooms. Repair wall and door damage in both employee restrooms and throughout dry storage area. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C): Thorough ceiling and wall cleaning needed in dish machine area and behind all equipment along cook line. Physical facilities shall be cleaned as often as necessary to keep them clean. |