| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf tubs stored on clean dish rack with broccoli residue on food contact surfaces. Pans stored on clean dish rack with red sauce residue on food contact surface. CDI all pans and tubs taken to 3 comp sink to be properly cleaned. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf soapy water spray bottle stored on serving line without label. CDI PIC labelled contents. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all large containers of salt, flour, and sugar. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food stored on floor in walk in cooler. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees without hair restraints in kitchen. CDI hair restraints put on during inspection. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counters throughout kitchen. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Bottoms of bowls and pots used as scoops stored touching food in reach in cooler. Bowl used as scoop stored in make unit. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Multiple pans wet stacked throughout kitchen. |
|
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 components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Gasket missing to walk in cooler. Reach in cooler with torn gasket. Chest freezer with gasket damaged. Reach in freezer gasket damaged.
4-502.11 (A) - Good Repair and Calibration: Utensils shall be maintained in good repair. Tubs in facility damaged with holes and/or deep cuts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Multiple food containers and storage bins soiled. Food residue accumulating on bottom shelf of 3 door reach in cooler and freezer. Walk in cooler wire racks in need of cleaning. Handles to reach in cooler and freezer soiled. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Floors under grill, behind chest freezer, and in walk in cooler soiled with food residue. Wall near rice cooker soiled. Ceiling in kitchen with water damage and smoke stains. Ceiling in dining area and both restrooms with water damage and sagging.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Light fixtures damaged in kitchen. Light bulbs in need of replacing in men’s restroom. Floor in walk in cooler damaged. Wall near rear exit damaged with large hole. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Employee jacket stored on dry storage rack alongside food facility will use for sale. |