|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several serving utensiles, pans, and a large skillit visably soiled. Person in Charge (PIC) placed items in dish sink to be cleaned. CDI
A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed hotheld chicken under table was holding at ~115F. PIC turned heater up and brought chicken back to approved tempature. CDI POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C -repeat: Observed several pans stacked wet on the dish drying shelving rack. After cleaning and sanitizing, equipment and utensils shall be air dried. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed the dish shelves are rusted & need to be replaced.
Equipment shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification - C - Observed several
unapproved shelving units in the front serving area. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food
equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an
American National Standards Institute accredited certification program. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - repeat: Observed soil residue build-up on the dry storage shelves & hood filters, walk-in condensers, and shelves. Clean areas.
Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residue. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P Observed back can wash sink hose with a pistol spray nozzle an inadequate backflow device ( bell style that appears broken) PIC removed nozzle CDI A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(A) Providing an air gap as specified under § 5-202.13 P; or
(B) Installing an APPROVED backflow prevention device as specified under § 5-202.14 (ASSE 1024 style) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed several areas in back kitchen where the coving is damaged, concrete floor is damaged, of FRP has started to deuterate making these areas difficult to clean. Except as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
6-501.12 Cleaning, Frequency and Restrictions - C Observed several areas along the ceiling and in corners around floor that require cleaning. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Also noted very strong ammonia smell in walk-in cooler |
|