| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11(C )-Deli slicer used yesterday found with food residue. Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code.
4-602.11 (E)(4)-Stainless steel component inside ice for Pepsi fountain and baffle for ice machine in warewashing area needs cleaning. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
4-703.11-Dish machine tested below 50 ppm. After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. Sanitizer bucket replaced and dish machine tested 100 ppm. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1)-Several items in hot cabinets temped below 135F. Maintain TCS foods in hot holding at 135F or above. The thermostats for the hot holding cabinets for adjusted and turned up to 150F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15(A)(3)(B)(2)-Packaged food made today temped 50-84F cooling in retail case. TCS food shall be cooled using rapid cooling equipment & loosely covered. Items pulled and placed in walk-in to properly cool. |
|
36
|
0
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-204.112 (B)-Thermometers have been installed in some hot holding cabinets; however, all hot holding cabinets shall have thermometers installed. Provide and position correctly an air thermometer in cold/hot holding equipment. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11-Food employees wearing watches & bracelets. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11-Food employees not wearing hair & beard restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B)-Several wiping cloths stored on equipment surfaces and chlorine sanitizer in buckets below 50 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B)-Replace dispensing containers with scoops that have handles. 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. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1)-Several plates by steam table & multi-use containers in warewashing area & deli found stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
4-903.11(B)(2)-Silverware in dining and pots in deli stored with the food contact surfaces upright. Clean equipment and utensils shall be stored covered or inverted. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(A)(B)-Walk-in door gaskets for restaurant & deli damaged and hood lights in deli not working. Equipment & components such as seals shall be kept in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11-Caulk holes in restroom walls & by deli hand sink as needed. Physical facilities shall be maintained in good repair. |