| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee drink was stored above utensil area and on food prep surface. Store all employee drinks in approved locations away from food and utensil areas. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken or pork was stored above cooked noodles in the walk-in cooler. Store all raw meats below cooked or ready to eat foods to minimize cross-contamination risk. Store raw meats on the same shelf according to final cook temp with highest final cook temp products on the bottom shelf. Raw product was moved during inspection; manager education. CDI |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Make sure to stop usage of dishmachine periodically and clean any food debris off the clean side drainboard and wipe with a sanitizer wiping cloth at 100 ppm chlorine to sanitize. Cleaned/sanitized dishes must come out on a cleaned/sanitized drainboard to avoid contaminating cleaned/sanitized dishes. Manager education. CDI |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Previously cooked and prepared foods were noted in the coolers without date marks. Make sure all required foods have a clearly labeled date! Date mark is good for up to 7 days at 41F or below hold temp. Items were dated during inspection; education. CDI |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) All items on the buffet are being kept on time as a public health control but times are not being properly noted, documented or labeled for the products. Time stamp should be done for every product. Change time after each pan change. Manager education CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11; Core; Some air drying on metal food pans. Air dry food pans after washing them and before stacking them. Do not stack pans WET. Some improvement noted. Items reduced to half deduction. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing (Pf) Get irreversible temperature indicator to test hot water sanitizing dishmachine in the facility. Manager education. CDI |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Clean tops and sides of all equipment including hood vents which have heavy grease buildup. General equipment cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Flooring is in poor repair in some areas of the kitchen and better cleaning is needed. Repair or replace any damaged or cracked floor tiles in the kitchen area. Clean floors better. General cleaning necessary especially under and behind equipment. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) Lighting is dim in some parts of the kitchen. Replace any burned out light tubes, especially over dishmachine area and cook line to improve lighting. |