| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed one personal drink stored over and adjacent to customer food. CDI: Drink discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near biscuit area being used as a dump sink. CDI: Discussion with PIC about it only being used for handwashing. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 5 rusted cans of sauerkraut stored in dry storage. One of those cans was leaking. CDI: All cans removed from service and set aside for credit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs holding at 70F next to grill. CDI: PIC added ice to the container so that it came up and around the product. Observed cheese in front service cooler holding at 48F. Item was double panned. CDI: Item put into a single pan and placed in cooler. REPEAT VIOLATION |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on shelf, not stored correctly. Observed one bucket with 0ppm chlorine. CDI: bucket refilled with sanitizer and cloth placed in bucket. REPEAT VIOLATION |
|
41
|
0.50
|
In-use utensils: properly stored |
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 ice scoop with handle in ice at front drink service area. Observed tong handles in lettuce on cook line. CDI: Lettuce discarded, scoop returned to handle out position. PIC reminded employees to not let the handle touch the food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on racks in back. CDI:Items separated for proper air drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of SS items stored on the floor in dry storage area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed one damaged gasket on reach in cooler. REPEAT VIOLATION
4-502.11(A) Maintain utensils in good repair. Observed one cracked lid in use on chicken tenders in WIC. CDI: Item discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottoms of coolers with heavy food debris, gaskets with food and black debris, surfaces of equipment were sticky and had a film covering them in many places. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 debris on floor throughout restaurant including food and packaging. REPEAT VIOLATION |