| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Observe food handler return to the kitchen and immediately begin putting away clean utensils. CDI food handler was educated on when to wash and washed hands. DC2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
At the start of the inspection the hand sink was blocked, ensure hand washing sink is accessible at all times. CDI items were moved to unblock the hand sink. 5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
Can opener is soiled and needs to be cleaned. 4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Corrected during inspection by moving items to warewashing to be properly cleaned.
Interior of microwave is soiled and needs to be cleaned. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Ice machine guard has soil residue and needs to be cleaned. 4-602.11 (E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. M |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed food handler with rings, only a plain wedding ring is allowed. 2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
White reach in freezer appears to be residential. Manufacturer's spec sheets needed to prove it can be used in a commercial kitchen. 4-205.10 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 (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas.
The 2 door reach in cooler has a significant amount of ice build up along the gaskets, repair freezer so there is no ice build up. 4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
The gaskets are torn on the 2 door reach in cooler. Replace torn gaskets. 4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
The only test stripes available were pH test stripes, a small amount of quat test stripes were left to use until test stripes can be purchased. 4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
Cleaning needed on the back of the oven and sides of equipment 4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
Repair the leaking faucets at the prep sink and the 3 compartment sink. 5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair.
The prep sink drain hung down into the floor sink, it was cut during the inspection CDI 5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Dumpster doors and lid were open, ensure the doors are kept closed at all times unless in use. 5-501.15 - Outside Receptacles: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Replace rusted air returns, replace the burned out light bulb in the hood, recaulk hood with heat safe caulk where it is peeling. Cracked floor tiles. 6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Cleaning needed on the ceiling around the air returns and on the floor under equipment 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. |