| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) - There were numerous open bags of dry food products and ingredients that were not stored in sealed packages or containers on the dry storage shelf. Except when the food is being cooled, store food in packages, covered containers, or wrappings.
CDI- the owner put them into plastic storage bins. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)- There was cooked chicken sitting out at room temperature while it should have been actively cooling in the walk in cooler. Active cooling must start at 135 F and approved rapid cooling methods must be utilized such as shallow uncovered containers in the cooler.
CDI- The chicken was moved the walk in cooler and cooling monitored. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)- The back door screen is damaged and does not properly protect from entry of insects. The doors to to dining room were propped open at the time of the inspection. If the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; properly designed and installed air curtains to control flying insects; or other effective means.
Must install a proper and approved screen door if the back door is going to be left open. Do not prop open the dining room doors. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B)- There were several cups and or bowls being used as dispesning utensils that had been left in the dry food products. The item used as a dispensing utensil did not have a handle and therefore it could not be properly stored in the food product with the handle above the food. 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. Use proper dispensing utensils with handles. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10- The small domestic fryers are not approved and must be removed or replaced with commercial fryers by the end of the transitional permit period. Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)- The equipment at the cook line, the shelving and carts by the cook line, the interior of the coolers, and the dry storage shelves are all very soiled and need to be cleaned. Non food contact surfaces must be maintained clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12- The floors were very greasy and need to be cleaned. The walls and ceiling at the cook line were very soiled with grease. The walls in the walk in cooler were soiled with mildew. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Replace the water damaged ceiling tiles as needed. Replace the stained ceiling tiles. Physical facilities must be maintained in good repair.
6-101.11/6-201.11- Replace the ceiling tiles that are absorbent (pourous accoustic) with smooth vinyl faced tiles. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity- Many of the light fixtures were not working at the time of the inspection resulting in the kitchen being very dim and not well illuminated. Must repair all light fixtures as required in the transitional permit. |