| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Equipment food contact surfaces and utensils shall be clean to sight and touch. Ice machines throughout were observed with buildup and shall be cleaned. Cleaning frequency was discussed for ice machine during inspection. Debris were observed on clean containers on clean dish rack and shall be washed, rinsed, and sanitized. Knife was observed stored against the wall and removed to be washed, rinsed, and sanitized. Smaller knife observed on holder was soiled and removed to be washed, rinsed, and sanitized. Slicer was observed soiled in the back area of the veg/fruit prep and shall be cleaned. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Racks of food in the WIC (walk in cooler) 1 weren't date-marked. Date marking is needed. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service or single-use articles. Sanitizer buckets were observed throughout on the top of prep tables and relocated on bottom shelf during inspection. Food flavoring was observed under chemical spray bottle and relocated. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Thawing shall be done under refrigeration that maintains the food temperature at 41*f or less or completely submerged under running water. Chicken was observed sitting on the counter thawing. Chicken was placed in the WIC to thaw properly. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
COMMENT
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Containers were observed wet stacked on the clean dish rack. Containers were removed to be washed, rinsed, and sanitized. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment shall be maintained in a state of repair and condition that meets Food Code requirements.
Gasket was observed torn on the beverage victory cooler and shall be repaired/replaced. Handle on the microwave on the cook line was missing and shall be replaced. Blown light shall be replaced above Vulcan oven on back wall. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Equipment throughout the establishment shall be cleaned. Shelving (liners) in the dry storage area shall be cleaned. Knife holders throughout shall be cleaned. Containers were observed with label residue and shall be removed. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat
Plumbing fixtures at the sinks throughout were observed leaking and shall be repaired. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Physical facilities shall be cleaned as often as necessary to keep them clean. Flooring throughout shall be cleaned including walk in coolers. |