| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up on tea nozzles today. Wash, rinse, and sanitize these daily to prevent growth.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed a catfish stored away from the heat lamp and it was holding at <135F(see chart). Discarded by PIC today. Repositon lights to provide more heat coverage or do not store fish that far away.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed degreasor spray bottle stored next to fry baskets today- moved to be stored in the designated chemical storage area.
7-201.11 Store toxic materials to avoid contamination. -P |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed a bucket of sanitizer at 0ppm today- remade to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed build up on the clean dish airdry rack today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed customer lids set out on the counter with the food side exposed to customers.
Provide a dispenser for these or sleeve them so they may not be contaminated by customers.
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Observed single use lids behind the counter with debris and a piece of hair on them-discarded today. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed broken shelving in the walk in, torn gaskets on lowboy, broken plastic on the 1 door reach in cooler.
4-501.11 Maintain equipment in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on heat lamps, cooler vents, some gaskets, metal rack above conveyor oven, metal racks in walk in etc.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed no covered trashcan in the women's restroom.
5-501.17 Provide a covered waste bin in female restrooms. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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 grease and food build up on the floors today under equipment, and in floor drains.
Observed dust and grease build up on the walls today.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed low/missing grout on the floor in places(especially dish line and can wash).
Observed a hole in the FRP at the 3 comp. sink.
Observed base board pulling away from the wall in the walk in cooler.
Observed missing tiles near the back door and in the canwash. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Observed endcaps on freezer lights missing today.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |