| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC on site at beginning of inspection. PIC Danny arrived 15 minutes into inspection, while reheating for hot holding was already occurring. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on a shelf over clean utensils and pitchers. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink for warewashing area blocked by a stack of dish racks. CDI: Rack moved to free up access to sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at blocked handsink for warewashing area. CDI: Paper towels supplied. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine dispensing sanitizer at a concentration of 0 ppm chlorine. CDI: Technician arrived during inspection to repair machine. After repair, machine produced a residual of 100 ppm.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed several utensils (spatulas, knives, pans, can opener, etc) from the night before left on cook line over night without being washed or sanitized. CDI: All dirty utensils were removed from line and sent to be properly cleaned. |
| 15 |
1 |
Proper disposition of returned, previously served, reconditioned, and unsafe food |
No |
No |
Yes |
No |
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed multiple hot held sauces left in wells from the night before under no temperature control. CDI: All items from the night before discarded. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items with expired date marks (penne for 08/09, fettucine for 08/11, capellini for 08/16, garlic aioli for 08/04, as well as an eggplant dish and several containers of heavy cream/half and half with no date marks. CDI: All out of date or undated items were voluntarily discarded. REPEAT. The level of non-compliance seen today warrants full point deduction. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled purple chemical stored at can wash area. Observed large container of deoderizer stored on prep sink. CDI: Chemical discarded and deoderizer moved. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabelled oil bottles and spice pans on cook line. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wiping cloths stored on prep surfaces and next to equipment throughout facility. CDI: Dirty cloths removed and replaced with fresh cloths in fresh sanitizer. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two plastic cups used as scoops for bulk dry product on expo line. Observed dirty water from the night before being used for in use utensils in hot bath. CDI: Cups discarded and replaced with handled scoops, and dirty water drained and bath area cleaned before new utensils placed within. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean glasses stored with food contact surface facing down on bar mats that are not cleaned daily. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-502.11(A) Maintain utensils in good repair. Observed several badly damaged utensils at warewashing area that are no longer smooth or easily cleanable. CDI: Utensils discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep scarring, making them no longer smooth or easily cleanable. CDI: Cuting boards discarded. REPEAT.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer used to store frozen food on expo line.
4-501.11 Maintain equipment in good repair. Observed underside of lid for flip top unit aross from oven damaged and loosely secured. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's QAC test strips expired in 2015. CDI: Service technician provided in date strips during maintenence visit. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility and equipment, specifically the ice cream freezer, in need of cleaning to remove food debris. REPEAT. |
| 49 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed two leaking handsinks in kitchen, as well as blockage at floor drain at three compartment sink area, causing water to back up into kitchen when sink is run. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.11 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. Observed holes in wall around cook line area from new window installation. Ensure that holes are patched. REPEAT.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dark buildup around caulking at three compartmetn sink area. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents throughout kitchen with dust buildup.
6-303.11 Intensity-Lighting - C Observed lighting in kitchen on cook line very dim.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in walk in unit. |