| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
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)
Shell eggs sitting out on shelving unit in kitchen. Eggs were 62F and left out after catering event prep complete. Eggs placed back in refrigeration. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Beef cooked Sunday did not have a datemark. TCS foods held greater than 24 hours must be datemarked with the discard date or the preparation date, not exceed 7 days from the prep date. Foods dated during inspection.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Dry good containers must be labeled with the common name of the food.
Several bins with dry goods found without common name on the container. Label to identify. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Single use, disposables stored in closet with cleaning implements and equipment. Arrange items in closet to protect single use items from contamination and allow for storage area to be cleaned. Equipment, utensils, linens and single service items shall be stored in a clean location and at least 6 inches off floor. Storage of items are on the floor, lining the wall behind buffet.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Dishmachine not operational. Discussed with Belinda the possibility of removing the inoperable dishmachine to allow for more shelving for air-drying. Multi-use utensils shall not be used for buffet service and disposables must remain used if dishmachine is removed. Discussed the possibility of adding a hot water (new/operable) dishmachine with raceways. Hot water sanitizing is highly recommended due to space constraints. Submit specification sheets and proposal of set up if you intend to install a new machine. Microwave has chipping paint and is damaged. Shelving units are rusty. Remove brick under freezer and provide proper fitting/wheel on unit. Bungy chord holding hot holding cabinet shut. Damage to wooden cabinetry and rusty legs on some equipment.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
Microbial growth present inside dish sink vats and drainboards. Microbial growth and residue present on top of dishmachine used for storage of clean dishes in dishrack. Clean sink vats, drainboards and all Warewashing equipment. Provide test strips for checking sanitizer strength. Test strips could not be found during inspection.
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
4-302.14 Sanitizing Solutions, Testing Devices (Pf) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Heavy residue, food debris and grease on all equipment, hood, hood vents, tables, counters, oven, hot holding equipment, freezers, refrigerators, storage units, ledges, Cambros, food transporting equipment. Heavy ice accumulation inside freezer and on containers of foods. Everything in facility needs cleaning. Thirty day Intent to suspend issued. 4-602.13 Nonfood Contact Surfaces (C) |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Can wash holding water and not draining. Refuse and trash storage areas need cleaning.
5-501.15 Outside Receptacles (C)
5-501.115 Maintaining Refuse Areas and Enclosures (C)
6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain (C) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
6-501.12 Cleaning, Frequency and Restrictions (C)
Areas of floor and wall damage present. Loose or damaged trim present. Splatters and residues on walls. Clean FRP on walls, along ware wash line, sink lines, cook line, hand sinks and where splatter is observed. Ensure all ceiling tiles are in good repair and are vinly/washable tiles. Heavy dust and grime on ceiling, especially around returns. Cleaning needed of flooring throughout. Clean the floors under the equipment and along the walls and edges; heavy grease and food residues and slime present.
Physical facilities shall be maintained clean and in good repair. Concrete floor under prep sinks is not sealed, cracks observed in concrete floor under prep sinks. Flooring must be smooth and non-absorbent in kitchen areas. 6-101.11 Surface Characteristics - Indoor Areas (C)Worn paint and floor finish reveals absorbent concrete below. Floors shall be maintained nonabsorbent. materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted. |