| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): No paper towels were at the hand wash sink in the back . Hand sinks should be supplied with approved hand drying devices. CDI: Paper towels were placed at the hand sink. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Ice machine has some mold growth and should be cleaned and sanitized regularly.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Clean slicer that had dried lettuce and food debris. CDI: Slicer was placed in the dish area to be cleaned and sanitized. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P): Cheese at 65 F , onions at 62 F and peppers at 65 F were reheating in warmers that were not intended for cooking reheating. Reheating should be done in cooking equipment and then moved to warmers. Items were moving to cooking surfaces to properly reheat to 165 F for hot holding. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 Identifying Information, Prominence - Original Containers (Pf): Spray bottle of sanitizer was not labeled. All chemicals taken from bulk supply should be properly labeled and identified. CDI: Bottle was labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C): Keep doors closed to prevent pest entry. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Deteriating duct tape was on the lid to the small prep unit and hanging down that could be a potential for contamination. Tape was removed. |
|
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): Repair lid on both prep units that is coming apart and held together by duct tape. Replace gaskets on refrigeration that is missing or is disrepair. Repair doors on the reach in cooler that are in disrepair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C): Clean around gaskets on coolers to remove build up. Clean bottom of reach in coolers to remove build up and spills. Clean the storage container for utensils . Clean shelving throughout to remove build up. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C: Floors under equipment that have severe build up/debris and should be thoroughly cleaned and maintained clean. Pull our equipment and clean under and behind.
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Walls in the kitchen has some damage and should be repaired. Wall in the dry storage room has damage and should be repaired. Some areas of the floor in the back have missing or damaged tiles that should be replaced. |