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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink at drink station had a sanitizer bucket inside of it, also observed hand sink behind bar had been used for dumping ice. Operator cleaned and sanitized sinks. CDI
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Pf |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed ice leak from walk-in freezer condenser had spilt into open containers of food. Food was discarded. CDI
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
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 stacks of drinking cups stored wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first
paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations
(food-contact surface SANITIZING solutions), before contact with FOOD; |
|
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. Observed bottom shelf of back prep table corroded, as well as gaskets to walk-in and cook line prep coolers torn, shelving in walk-in cooler and through out facility corroded, beer cooler corroded,hood above dish washed is damaged. and lids of the prep coolers are damaged.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and
4-2. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C repeat Observed outside of
several pans with sticker residue/food residue, inside of walk-in/beer cooler needs cleaning, several dish shelves have chipping paint, and the outsides of the fryers are building soiling.
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 |
6-201.11 Floors, Walls and Ceilings-Cleanability - C repeat Observed several ceiling tiles missing, damaged walls, and damaged
floor. 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 cobwebs in several corners and the windows behind food storage areas require cleaning, as well as standing water in several areas. A) PHYSICAL FACILITIES shall be cleaned as often as
necessary to keep them clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed drink station is dim, ensure adequate lighting for cleaning. The light intensity shall be
(A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor ( Currently 5), in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; Also observed staff had turned off lights in both hoods during operations. At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed most ceiling vents are heavily corroded.
6-202.12 Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. |
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