| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
**3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in refrigerated units that do not have covers or wrappings. Repeat
**3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE food in the walk-in refrigerator.
**3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over produce in the walk-in refrigerator. The PIC relocated the shell eggs. CDI |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
**7-102.11 Label working containers of toxic materials such as cleaners and sanitizers, with the common name of the contents.-Pf A chemical bottle does not bear an identifying label. The PIC discarded the container. CDI
**7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P A chemical spray bottle is stored over paper towels and next to clean dishes. The PIC relocated the chemical. CDI Repeat |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Food ingredients in a few areas do not bear identifying labels. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
**3-304.12 (A) In-use utensils in TCS food must be stored with handles above the food and the top of the food container. All scoops shall have handles. A bowl like container is stored in an ingredient bin in contact with the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
**4-903.11 (B) (1), Clean equipment and utensils shall be stored in a self-draining position that allows air drying. a few clean containers are stacked while wet.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean utensils/equipment stored in bins that have debris in the bottom. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. There is peeling paint and rust on the clean dishes shelving. Need to replace the torn gasket to the small two door reach-in unit (left door; unit near preparation sinks). Repeat |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
**4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Detailed cleaning needed to shelving, hood system, gaskets to refrigerated units, magnetic knife rack. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outdoor dumpster side door left open when not in use. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
**6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in the kitchen. Observed two open ceiling spaces where tiles are not in place. Need to caulk two kitchen hand sinks and three compartment sinks to the walls. Repeat |