| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
No body fluid plan or supplies found.
2-501.11 Clean-up of Vomiting and Diarrheal Events.
A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
Employee drinks found on food surfaces, place in non food or restaurant supply zones to prevent contamination.
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
Wash hands after returning into a kitchen environment.
2-301.14 - When to Wash: Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
Sanitizer bucket used for sanitizer with 0 ppm sanitizer inside, replaced.
Clean and sanitize inside walkin box and reachin - large amounts of mold buildup on shelves, walls.
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
4-702.11 - Before Use After Cleaning: Utensils and Food contact surfaces shall be sanitized before use after cleaning. P |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
purée food item at 129F in hot holding, keep all food items in hot holding above 135F. Reheated above 165F.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Do not thaw at room temp, 2 boxes of pork hot dogs in food prep sink. Placed back into refrigeration, still frozen.
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Replace shelves with rust or coating coming off. many. Replace door gasket to walkin unit.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
Need ether 160F contact strips or temp. puck to test dish machine final rinse cycle in the event of failure of the gauge.
4-501.110 - Mechanical Warewashing Equipment, Wash Solution Temperature: 2nd method. Pf |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Clean tops of tall equipment, low shelves, walkin shelves, reachin shelves, inside drawers.
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Clean around compactor unit - trash on ground.
Remove or turn over bucket with water, mosquitoes, keep covered.
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repair any wall and floor damage as needed, repaint walls of kitchen after repairs in main kitchen and storage room.
Repair wall and floor joint with coving tile, missing now in mop dump room.
Keep all storage off floors to allow cleaning.
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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Do not place employee items on clean pan storage racks - place in employee areas only.
Replace light out in storage and light out at hood unit.
4-204.11 - Ventilation Hood Systems, Drip Prevention: Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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. |