| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed employee beverage improperly stored on prep surface above back prep table. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. REPEAT 0 PTS due to improvement |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.11 Food Contact with Equipment and Utensils - P -- Observed a cut baked potato stored in direct contact with the shelf in the front prep unit reachin. Do not store cut potato in direct contact with surfaces that have not been cleaned and sanitized. The contaminated potato was voluntarily thrown away to correct the violation. I also observed mac and cheese sauce (not covered) stored in direct contact with the bottom of an unsanitized container in the walk-in freezer as well as cooked pasta noodles stored in direct contact with the bottom of an unsanitized plate of noodles in the front prep unit top. Do not store uncovered food in direct contact with surfaces that have not been cleaned and sanitized. The contaminated items were voluntarily discarded to correct the violation.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed one container of raw salmon stored above salad toppings. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The raw salmon was relocated below the salad toppings to correct the violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed several plates contaminated in clean dish storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation. REPEAT
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C -- Observed mold growth inside of the upper shield of ice machine. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed a tray of cooked baked potatoes that need to be date marked in the two door reach in. 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 potatoes were date marked to correct the violation. 0 PTS |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12 Conditions of Use - P -- Observed a large bottle of "residential-use only" pest spray. Only pesticides approved for use in a food service establishment may be used in the facility. The pesticides were removed from the establishment to correct the violation. 0 PTS |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed two containers of raw chicken being stored on the floor of the walk in cooler. Store food at least 6 inches above the floor. REPEAT 0 PTS |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C -- Observed food employee without hair restraint. Food employees shall wear hair restraints (hats, hair coverings or nets, beard restraints) to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. The employee put on hair restraint to correct the violation. 0 PTS |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed clean utensils being stored in a container with miscellaneous personal items. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; in a self-draining position that allows air-drying; and covered or inverted. 0 PTS |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Replace any cracked, melted or damaged utensils/containers through out. Replace any pots or pans that have become pitted or dented and not easily cleanable. REPEAT
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed damaged gaskets on some prep units and walk in cooler door. I also observed some rusty shelving through out and burned/damaged area on the shelving beside steam unit. Fill holes in sandwich unit prep surface. Equipment shall be maintained in good repair in accordance with manufacturer's specifications. REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C -- Clean racks, shelving throughout, clean dish storage, grease build up in fryer and behind the fryer, wheels on equipment, walk in cooler curtains, outsides of all dry storage bins, microwave, and hood above cooking area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. I also observed heavy food build-up on pans throughout. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. REPEAT
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed several heavily encrusted pans throughout. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors and walls through out, under/behind equipment paying attention to where splash and debris are present. Clean the ceiling vent covers where dust and grease have built up. Clean floor drain under drink machine area where build up is present. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Repair tile damage through out kitchen and floor drain under three comp sink. Replace tiles that are missing above clean dish storage, prep unit and grill area. Physical facilities shall be maintained in good repair. REPEAT
6-201.11 Floors, Walls and Ceilings-Cleanability - C -- Observed several missing ceiling tiles in the kitchen and dish area. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Finish. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C -- Walk in cooler measures 1-3 foot candles. Provide 10 foot candles measured 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. The lighting under the hood measured 16-25 foot candles. Provide 50 foot candles at a surface where employees are working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace the bulbs. REPEAT |