| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 employee observed changing gloves without washing hands. Employees must wash hands after handling raw products and touching face before changing into new pair of gloves. CDI-employees wash hands prior to handling food. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Food stored uncovered/unprotected. Store croutons and food under counter in a manner so that it prevents contamination. Frozen pork stored above fries and eclair shells. Keep raw meat below cooked foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 sanitizer bucket less than 50 ppm. CDI- changed out |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11(a) Burgers not cooked to 155 degrees(we supposed to be fully cooked per order). Ground beef must be cooked to 155 degrees unless specified to be undercooked by consumer. CDI- by recooking to 163 degrees. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Containers of food cooked on 2/2/14 not properly date marked inside walk in cooler. If food is kept longer than 24 hours, it must be date marked. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumer advisory currently has items asteriked that will not be served raw or undercooked. (Chicken products) remove asterik from those items. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Containers of food stored on the floor(onions, squash, celery). Food must be stored 6" off of floor. 6-404.11 Dented cans need to be segregated to be returned. Do not keep stored with cans to be used for restaurant. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 wet cloths stored on counters. Keep all wet wipe cloths stored in buckets when not in use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 ice scoop damaged. Utensils must be in good repair. CDI- discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(c) Dish machine needs to be cleaned(inside). Clean shelving above hot holding unit. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Backflow prevention device needed when hose is attached to fucet and hose bib is under continuous pressure. Provide device for continuous pressure. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 trash cans in employee restroom downstairs and ladies room needs lids for sanitary napkins. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Clean around dumpsters. Area around dumpsters must be maintained so that the areas around dumpsters are clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Paper towel dispensers must operate properly in kitchen. Replace burned out light bulbs @ service stations. 6-501.11 floors need to be properly maintained. Missing floor tiles on cookline. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 need more lighting @ cook line to ensure visibility inside all under counter equipment. |