| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation - certified person not present during inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may be used only for handwashing - observed handsink used to dump dirty sanitizer water - CDI by instruction |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment food contact surfaces and utensils shall be clean to sight and touch - observed food debris on buffalo chopper - CDI by cleaning chopper
4.501.114 Maintain sanitizer at correct concentrations - observed sanitizer in pan w/0ppm chlorine (see #39) |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.15 (A)(2) Maintain TCS foods in cold holding at 45F or less - observed improperly iced tartar sauce at to-go window at 54F, sour cream over-stacked in front reach-in at 50F, raw fish dated 6/16 in reach-in at 70F, tartar sauce in large container in walk-in at 50F - CDI by discarding items. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards, to restrain body hair from contacting exposed food, equipment, and utensils - food handlers w/beards must wear beard guards. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 (B) Hold in-use wiping cloths in sanitizer between uses - observed wet towel left on counter - Maintain sanitizer containers for in-use cloths free of visible debris and soil - observed sanitizer cloudy, wiping towels not used with first step being to clean with soapy water, second step to sanitize with clean towel and sanitizer - one towel being used to clean and sanitize, dirty towel placed back into sanitizer |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 (A) Air dry equipment and utensils after cleaning and sanitizing - observed pans wet-stacked - allow to thoroughly air dry prior to stacking
4-903.11 Store cleaned equipment, utensils in a clean, dry location and at least 6 inches off the floor - observed bottom shelf with numerous pans stored about 3 inches off the floor - need to raise shelf up to protect utensils from splash, etc. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11 (A) Store single-service articles to prevent contamination - observed one stack of to-go cups not completely protected by sleeve |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair - observed rusted shelves in many refrigerators, broken door handle on 1-door Delfield reach-in, rusted speed racks in walk-in - replace or have professionally epoxy-dipped any rusted shelves - DO NOT PAINT! |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Keep surfaces clean to avoid the buildup of dust, food residue, or debris - observed dirty gaskets on refrigerators, dirty shelves in refrigerators, dirty speed rack slats, dirty walk-in fan covers |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks clean - observed grease and food debris on handsink and on faucet handles - clean frequently to keep cleaned |