| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf)
3-202.15 Package Integrity (Pf)
Multiple containers of TCS foods found spoiled and sour. Eggs, ham, potatoes and sliced meat found spoiled by appearance and odor. Reachin fridges and condiment cooler had multiple spoiled containers inside of them. CDI. All discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Slicer exterior surfaces found with accumulation as well as the tooth on the large can-opener was in need of cleaning. All removed and placed in ware-wash to be washed, rinsed and sanitized. Prep boards at the prep table found in need of cleaning and build-up along the boards. CDI. Food contact utensils are to be clean.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Eggs found at 70F on the makeline. Eggs discarded. Keep eggs 41F or below. Cold holding is to be 41F or below.
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Multiple TCS foods found without dates and past the disposition date. Turkey found after the disposition. Dates missing on slaw, eggs, ham, turkey, string beans, corn, gravy, potatoes and lunch meat. All discarded. Date after 24hrs and discard in 7 days.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Label chemicals and all spray bottles with the common name on each. Ensure the sanitizer buckets have the common name on the bucket. Name missing. Name added. Green spray discarded. Common name is to be on the bottles and containers identifying.
7-201.11 Separation - Storage (P) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Breading or flour powdered/foods found without a label identfying the common name food source. Label all containers with flour, sugar, salt, seasonings containing common food. Identify each on the container. CDI. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Repair lobby seats where ripped or torn. Wooden table found not so easily cleanable along the baking line. Service walk in freezer and remove ice build-up. Replace missing knobs on the prep table lid. Equipment is to be in good repair.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
Interior of dish machine has accumulated residues present. Clean the interior walls, roof and lines. Dish machine is to be clean. Ware washing equipment is to be clean.
4-501.14 Warewashing Equipment, Cleaning Frequency (C) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C)
Clean the cabinet lines along the counters on the makeline and cook line sides. Clean the lines, shelf surfaces and counter tops. Clean the lower shelf under the griddle, griddle top and sides, fryers and cook line equipment. Clean the interior portions of the condiment unit along the lid ledge and lower compartments. Clean the exterior surfaces of the cook line equipment with small amounts of old accumulation, griddle sides, fryer sides and exterior portions including the cook line equipment. Clean the cookline shelf line including the lower lines where plates are stored across from the cook line. Clean the hot box interior and the inside of the microwave. Clean the interior walls of the walk-in cooler and ceiling surfaces. Clean the Compressor unit inside the walk in cooler and walls in the freezer and cooler. Remove build-up. Clean the underside of the trail along the 3 comp sink vats. Clean the rolling carts throughout and the lines /tables under the cooking line and griddle. Clean the fryers and the cabinet under the fryers. Clean the plug outlets and lines with dust build-up. Clean the top line and lines on the prep table unit. Clean the ovens and interior lines. Clean upper hoods, vent filters, hood lines along the cook line, shelf lines, surface facings and counter lines. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Multiple areas of floors, frp walls and ceilings are worn from age. Other areas of damage or deterioration present to ceiling grids and/or floors and walls. Clean the floors in every area along the walls and under the equipment. Clean the cook line floors and walls, under the make line counters , storage area and ware wash wall lines and floors. Clean the floors throughout, the cook line, ware-wash, storage and the carpet in the party room. Clean ceiling tile where splatter observed. Clean the frp lines and panels . Repair the ceiling tile and loose border trim along the ceiling lines in the storage room. Re-grout the floors where observed low. Clean the frp along the ceiling line. Floors, walls and ceiling surfaces are to be clean and in good repair.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
6-501.12 Cleaning, Frequency and Restrictions (C) |