| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C----No Certified Food Protection Manager at facility ---Food Code requires that a
Certified Food Protection Manager who has supervisory duties be at Facility when food is being prepared or served |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF----observed waitress fill water pitchers for customer orders at employee hand wash sink near steam table---cdi --Regulatory Authority informed employee about hand wash sink being for hand wash only , not to be used for other purposes----- Handsinks may only be used for hand washing. Pf |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P---observed foods in walk in cooler above 41 degrees( slaw- 43,livermush--44, green beans--42)---Food must be held at 41 degrees or less.--cdi --food rearranged in walk in cooler where foods where being maintained at 41 degrees or less, potentially hazardous foods will be kept in back section of cooler where foods hold temperature at 41 degrees or less. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF----observed several containers of sanitizer not labeled -"sanitizer "----working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk
supplies shall be clearly and individually identified with the common name of the material. Pf --cdi --containers were labeled correctly |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C--- Observed single- serv cup of sugar and large container of japanese bread crumbles not labeled to contents of container----
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. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C--repeat--observed open package of powder sugaroat, brown sugar, and large packages of oatmeal not protected---(A) FOOD shall be protected from contamination by storing the FOOD:(1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C---observed a couple of wet wiping cloths on food prep surfaces at start of inspection---(B)Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C---observed metal pans and glasses stacked wet ; also observed large pots over 3 compartment sink with some water standing in them ---- Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.16 Nonfood -Contact Surfaces - C---repeat---observed wooden shelves in large walk in cooler ; observed chipping paint on tea reach in cooler--Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges,
projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance
4-501.11 Good Repair and Proper Adjustment. ---observed broken gaskets on 2-door reach in cooler, desert/ salad walk in cooler doors; oven w/burners needs repair, handle on reach in cooler missing --(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals,hinges, fasteners, and kick plates shall be kept intact, tight,and adjusted in accordance with manufacturer's specifications |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch.----observed shelves and brackets in salad/ dessert cooler --dirty; observed outside surfaces of equipment(oven ,2 door cooler in back kitchen ) need cleaning cleaning; clean inside of oven (food/ greasy accumaltion observed ); clean bottom shelf of 2- door cooler
Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C --repeat-; ceiling is not smooth ;observed doorway entrances that need repair, not smooth-materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be (1) SMOOTH, durable, andEASILY CLEAN ABLE for areas where FOOD ESTABLISHMENT operations are conducted;
6-501.16 Drying Mops - C---observed mops in mop bucket at start of inspection; also mop touching walls at outside can wash------After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
6-501.12 Cleaning, Frequency and Restrictions - C--6-101.11 Surface Characteristics-Indoor Areas - C --repeat-- worn floor in walk in cooler where salads are kept needs repair ,; ceiling is not smooth ; repair broken tile near back door; repair /replace vinyl baseboard moulding ; ceiling is not smooth--materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be (1) SMOOTH, durable, and EASILY CLEAN ABLE for areas where FOOD ESTABLISHMENT operations are conducted;
6-501.16 Drying Mops - C---observed mops on floor beside employee hand sink----After use, mops shall
be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
6-501.12 Cleaning, Frequency and Restrictions - C--repeat--observed floor and wall behind steam table and-observed floor wall behind and above steam table dirty; observed floors under frying equipment greasy, dirty ;cleaning needed throughout facility---(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |