| 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 employee drink in shaker which must be opened by hand - all drinks must have lid and straw to preclude the need for handling to open - CDI by disposing of cup. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 (B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment - observed manager touch cooked potatoes - CDI by discarding potatoes |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) Maintain TCS foods in colding holding at 45F or less - observed butter, cole slaw above 45F in front refrigerator - turned down temperature - do not stack past fill line in pans - CDI by discarding out of temp. items |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establshment from insect or rodent entry - need to put weather stripping, etc., on side and bottom of back door to form complete seal |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils - observed manager w/o hair restraint, employee with no beard restraint. |
|
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 wet stacked pans - need to place on shelves to allow water to drain and air dry prior to stacking |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination - observed three stacks of cups at front area with plastic sleeves pulled down so that cups were not protected - keep cups in dispenser or have all covered with plastic sleeves to protect mouth-contact surfaces. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Re-surface or replace cutting surfaces that can no longer be effectively cleaned and sanitized - most cutting boards broken and/or very scarred - need to replace or have planed smooth
4-501.11 Maintain equipment in good repair - observed some shelves with rusted edges, rusted speed racks - replace or have professionally epoxy-dipped any rusted shelves - DO NOT PAINT! |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean - observed food debris in rinse and sanitize solutions - clean food off prior to placing into rinse or sanitize water |