| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-REPEAT-P: A container of raw ground beef was stored over a pan of shredded cheese. (A) Food shall be protected from cross contamination by:(1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. CDI: The PIC rearranged the items in the proper storage order. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food-REPEAT-C: Several condiment bottles were without labeling. Except for containers holding food that can be readily and
unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment such as
cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. *the majority of items were labeled except margarine and water* |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Food Preparation-C: Hair was observed inside the chicken salad. During preparation, unpackaged food shall be protected from environmental sources of contamination. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing-REPEAT-C: Clean dishes were stored on soiled shelving in the clean dish area. (A) Except as specified in (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored; (1) In a clean, dry location. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment-REPEAT-C: Repair/replace rusted legs, shelving, and equipment. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces-C: Cleaning is needed to/on the following: gaskets of reach-in and upright coolers, inside the ice cream freezer, inside the ice machine, inside the fryers, and on the outer surfaces of equipment. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair-C: A leak was observed at the left faucet of the 3-compartment sink. A plumbing system shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.116 Cleaning Receptacles-REPEAT-C: Cleaning is needed on the outside grease bin. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods-REPEAT-C: Repair damaged ceilings tiles throughout the facility/repair hole in ceiling above the soda storage shelves/sealing around the perimeter of the ceiling where cracks are present/recaulk around the handwashing sinks/repair/replace damaged flooring throughout the facility/remove rusting wall attachments where present/replace patches of missing cove base in the restroom. Physical facilities shall be maintained cleanable and in good repair.
6-501.12 Cleaning, Frequency and Restrictions-C: Cleaning is needed to/on the floors, walls, and ceilings throughout the facility. Physical facilities shall be cleaned as often as necessary to
keep them clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter-REPEAT-C: Several pieces of equipment are no longer in use, such as the microwave, slushy machine, and chest freezer. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting-C: The is no light in the beverage dry storage area. The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (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.
6-403.11 Designated Areas-C: Employee food stored above establishment foods in the upright cooler/employee items stored on the table under food wrapping paper. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |