| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Observed the Person in Charge (PIC) without being a certified food protection manager. The PIC shall be a certified food protection manager. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
Observed a rags laying in the hand sink next to 3 comp sink. Also observed jug of chlorine sitting on rim of hand sink next to the 3 compartment sink. Hand sinks shall only be used for hand washing. CDI-employee moved rage and jug of chlorine. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Observed the ice guard of the ice machine with soil accumulation. Food contact surfaces shall be cleaned to sight and touch. CDI-employee cleaned with sanitizer rag. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Observed grits, gravy, and rice that was not date marked in the one door reach in cooler next to the drink cooler. All ready-to-eat foods shall contain a 7 day date marking with day one being prep day. All left over foods shall be discarded at the end of the 7th day. CDI-employee placed date marking on the food items. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 bowl used as scoop for the rice, and observed cup used as scoop down in flour. All in use utensils shall have a handle and shall be stored down in the food with the handle sticking out. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C)
Observed the facility using residential crock pots to hot hold grits and gravy. All equipment shall be classified as NSF/ANSI or equal approved. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf)
Observed a bucket of sanitizer sitting under the coffee area with chlorine sanitizer that test greater than 200ppm of chlorine. Chlorine sanitizer shall be maintained at 50ppm of sanitizer. CDI-employee made up new sanitizer bucket of correct strength.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Pf
Observed employee actively washing dishes in wash solution of 99F. Wash solution when actively washing dishes shall be maintained at 110F. CDI-employee drained water and made new wash solution to 110F. |
|
49
|
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)
Observed the gaskets of the 2 door reach in cooler at the back of the facility with soil accumulation. Also observed the hood above the grill with grease accumulation. All non food contact surfaces shall be cleaned at a frequency to maintain clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed wall at prep sink with peeling paint. All physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed soil accumulation underneath and around equipment. All physical facilities shall be cleaned at a frequency to maintain clean. |