| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed uncovered salads in the stand up salad unit. Foods shall be kept covered, (except when cooling on a top shelf) when in storage to prevent contamination. The bowls were covered to correct the violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P -- Observed guard of the slicer with dried food residue in clean storage. Stickers and sticker residue on containers inside the reach-in make line cooler. Equipment food contact surfaces and utensils shall be clean to sight and touch. The slicer was cleaned and sanitized in place and attachments sent to the dish area to correct the violation. Clean containers switched out and containers sent to dish for correction. Ensure food containers are cleaned and sanitized when emptied and stickers/residue are removed at the dish area.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (C) - P -- Sanitizer bottle and bucket tested below 150/200ppm quat. Sanitizer bottles/buckets shall be prepared between 150/200 and 400ppm quat. The sanitizer bottle and bucket was made with chlorine to the proper concentration to correct the violation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed small basket of fries beside the fryer at 105°F. Store TCS foods at 135°F or above when hot holding. The fries were voluntarily discarded to correct the violation. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed top portions of cheese slices in the container (filled over line) stored on ice over 41 F and one container of ham and salami in the top of the pizza make unit holding between 48 F - 54 F. (All other temperatures in the unit were 40 F and below) Store TCS foods at 41°F or below when cold holding. The cheese was moved to cool properly and meats discarded for correction. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed steamed broccoli, 4 containers of alfredo sauce and two containers of boiled eggs in the walk-in without a date label. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation was known, the containers were date marked to correct the violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers - Pf -- Observed one sanitizer bucket that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bucket was labeled to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed recently cut lettuce cooling in the top of the sandwich prep unit. The top of a sandwich prep unit is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The lettuce was placed into the walk-in cooler to cool down for correction. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination - C -- Observed cooked beef, stored in direct contact, inside two grocery bags in the walk-in cooler. Food shall be stored in a food grade container or food grade plastic bag. REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloths stored in a quat sanitizer solution below 150 ppm. Wet wiping cloths shall be stored in a container of approved sanitizer (150-400 ppm) between uses. The violation was corrected by remaking the solution to 50 ppm chlorine. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed rusty shelves in the reach-in coolers and dry storage area. Lid on the ice machine lid is missing, a plastic slab is currently placed on top. Water leaking in the bottom of the front pizza make unit. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C --The stopper on the sanitizing compartment of the three compartment sink is missing and a towel is being used for holding water. A plumbing system shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C -- Observed grease around the container on the pavement. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster pad. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean ceiling vents in the kitchen. Clean the wall and baseboards around the dish machine. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Damaged tile in front of pizza make area, men's bathroom and back door. Damaged FRP panel at entrance to the kitchen. Back door panel damaged to the left. Physical facilities shall be maintained in good repair. |