| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No pic on duty with certification from accredited institute. Ex serve safe. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf)
Observed the cook washing hands at the prep sink. Employee stopped and sent to re-wash hands at the hand sink. Wash hands at the hand sink vat only. CDI. Education given concerning hand washing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 Cooking and Baking Equipment (C) 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Clean the tooth on the large camn-opener and the cutting board surface. Clean the sink lines along the 3 comp sink and prep sinks. Microwave interior soiled. Food contact utensils observed stored under equipment lines and sink edges. All removed and placed in ware washing to be washed, rinsed and sanitized. Utensils observed in need of cleaning after being cleaned. All removed and washed, rinsed and sanitized. Utensil pans found on the floor lines. Pans washed, rinsed and sanitized. The interior cavity of equipment such as microwaves shall be cleaned at least once in a 24hr period. Food contact surfaces shall be clean to sight and touch.***CDI*** |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Dates found incorrect and missing on the turkey, ham and lasagna in the walk-in-cooler. Dates corrected and dated by the PIC. Date after 24hrs and discard in 7 days. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Chemicals and fly sprays found stored about food storage areas. All removed. Ensure all chemicals and approved fly sprays are stored in a location where no contamination will occur. Store elsewhere when not in use in the kitchen. CDI. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf)
Remove mice droppings from the restroom walls and from behind the toilet. Droppings found along the restroom wall edges. Remove droppings and eliminate . Use glue traps where applicable. Fill in any area where pest can enter. Contact current pest servicer and get control measures in place with Hollands. Ensure current treatment is maintained. New traps and boxes order per PIC from Hollands. Sweep lines and ensure air gap under back door is closed. Eliminate entry areas under the door line.
6-202.15 Outer Openings, Protected (C) |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Employee working in food service was not wearing a hair net or a beard guard. Hat placed on during the inspection. Wear a hair net, visor or a hat. CDI. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
4-903.12 Prohibitions (C)
Ensue all areas where single service items are not stored in a location where cleaning is needed. Single service articles found stored on dirty cabinets and shelf locations in need of being cleaned. Store in a clean location. |
|
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) 4-101.19 Nonfood-Contact Surfaces (C)
Replace worn cutting boards. Replace torn gaskets on the walk incooler doors, freezer doors and other cold holds where they are torn, ripped or dry rotten. Replace the gaskets on the lower 2 door freezer. Remove soiled cardboards from shelf lines. Sink nozzles and faucets found with rust and corrosion on the fixtures. Rusting observed on the walk-in-cooler walls and ceiling surfaces. Materials of nonfood contact surfaces shall be nonabsorbent. Equipment is to be in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the interior walls inside the dish machine and the upper exterior surfaces observed with build-up. Ware wash surfaces are to be clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C)
Clean the interior cabinet lines under the counters. Clean the hood vent filters, outer hood walls, pipie lines and the interior/ exterior walls. Clean the exterior housing of the hvac system throughout. Clean the exterior surfaces of the cook line equipment and exterior equipment where needed. Clean the griddle lower table and rear surfaces out of reach. Clean the legs and equipment surfaces on the reachin's, condiment coolers and table surfaces. Clean the condiment cooler lid ledge and interior portions with observed build-up. Clean the exterior surfaces of the cold holds, reach ins, door jambs on cold holds as well as gaskets on each location. Clean the shelves, racks, prep table surfaces, prep lids, facings, sink vats, nozzles and all surfaces where splatter is observed. Clean the prep table surfaces, lines, racks, shelves and the equipment faces, sides and backs with observed splatter. Clean the exterior surface of the Anets dough machine/mixer and the zesto oven exterior surfaces. Clean the hand sink nozzles, vats and the lines on the 3 comp sink. Clean the lower fryers, oven surfaces and cooklineequipment surfaces. Equipment, food contact and non food contact surfaces are to be clean. Clean the entire kitchen in detail. Equipment, non and food contact surfaces are to be clean.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the floors around wall edges, corners and under equipment. Clean the lower wall border molding and wall surfaces with observed splatter and build-up. and replace ceiling tile where needed. Remove splatter from the walls and ceiling lines. Build-up of dust and splatter observed throughout the kitchen on wall pipe lines and facility features. Clean the walls throughout the kitchen, ceiling lines, floors in storage areas, restrooms and where build-up and splatter is observed. Paint walls where needed throughout the establishment. Repair peeling ceiling surfaces. Replace soiled ceiling tile and worn tiles. Repair the floor tile base coving that is chipped and broken. Repair cracked floor tiles. Clean and paint walls in the restroom where needed. Clean the floors and remove grease build-up from he cook line, from under equipment and from areas with heavy build-up and debris. Remove and keep clean. Clean walls around the edges of equipment and corners. Walls, floors and the ceiling is to be smooth and easily cleanable. Clean the ceiling tile and wall borders with dust and splatter on the frp panels. Clean the floors in the storage area and the restrooms. Repair the wall border guards throughout the kitchen and restroom areas. Clean the frp wall panels in the warewash area. Replace loose wall border in the kitchen areas. Clean the floors in the dry storage room and remove dropping from along the walls in the restrooms and back room floor lines.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
6-201.16 Wall and Ceiling Coverings and Coatings (C) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Increase lighting inside the walk in coolers to at least 10 light candles. Repair the light switch inside of the walk in freezer that only stays on when the switch is held. Designate an area for personal clothing and aprons. Multiple personal meds and items found comingling along the restraurant shelf lines and surfaces. . Store where no contamination occurs. All personal items removed and placed in designated area. Designate a location where aprons are to be stored off of the floor. A on the bottom shelf away from single serve items and food contact surfaces. |