| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
**2-301.14 Wash hands before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. -P Observed food employee wash dishes at 3 comp and then return to cook line to begin food prep without washing hands. Food employee was educated on handwashing, rewashed hands, and demonstrated proper handwashing procedures. CDI |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
**3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 6 dented cans in dry storage area. PIC voluntarily discarded dented cans. CDI |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
**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 RTE foods. Observed raw pork, beef, seafood, and chicken over cooked chicken. The PIC relocated the foods. CDI Repeat |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food residues present. PIC moved dishes to 3 comp to be washed, rinsed, and sanitized. CDi
**4-501.114 Maintain chemical sanitizer at correct concentrations when being used to sanitize. 50PPM to 200PPM for Chlorine, 200PPM to 400PPM for Quaternary Ammonia ( or Per Manufacturer's Instructions) -P Observed sanitizer in sanitizer basin reading at 0ppm. PIC remade sanitizer basin to read at proper concentration. CDI
**4-602.11(E)(4)(b)- Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Additional cleaning needed to ice machine. Observed buildup and microbial growth present. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
**3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an opened container of salsa stored underneath a counter with internal temperatures of 75F. The PIC was unsure of the time it was held for and voluntarily discarded the food. CDI |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
**7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P A sanitizer spray bottle is reading over 200ppm chlorine. The PIC remade the sanitizer solution to read at 50-200ppm chlorine. CDI
**7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P Observed a spray bottle labeled as sanitizer but had isopropyl alcohol in it. PIC removed isopropyl alcohol from container. CDI
**7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticide stored on clean dish prep table. PIC removed household pesticide from establishment. 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. Observed two containers of food ingredients on the cook line that do not bear identifying labels. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants active near the rear exit door area. Observed a few flies near dish area. Continue working with pest servicer to control pest populations. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Food employee observed preparing foods without proper hair restraints. Repeat |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Dispensing utensils stored with handles touching food in ingredient bins. Repeat |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use items stored on the floor. Repeat
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use trays not inverted or covered. Repeat |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace gasket to the tall two door freezer (right door). Reach-in freezer not in working order, the establishment placed the unit out of service.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. The establishment was using a vacuum sealer and reported not using it anymore. Do not vacuum sealer foods without a variance or HACCP approval. Observed a household use only waffle maker. PIC stated this is used for Sunday brunch. Ensure ANSI approved equipment is used.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a glass cup and a measuring cup stored as clean with cracks, breaks, and/or chipped glass. PIC voluntarily discarded items. CDI |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 refrigerated unit gaskets (preparation unit), hood system. Repeat |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
**5-203.14 Backflow Prevention Device, When Required. The water supply shall be protected from the backflow of solids, liquids, or gases. P Observed no backflow preventer device present an can wash hose bib. PIC removed hose from hose bib. Ensure a backflow preventer device is purchased. CDI
**5-205.15 Maintain a plumbing system in good repair. Observed spray arm/faucet at 3 comp leaking. Observed womens restroom toilet clogged. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. *Place small trash cans at hand sinks in kitchen. None located close by at far end of kitchen. Repeat |