| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
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. -P
Observed employee grab bread and place into the warmer with their bare hands. CDI-The employee stopped, discarded bread and donned gloves. |
|
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 employee filling up a container of water at the hand sink. CDI-Explained to the manager that employees should use the prep sink or 3-compartment sink instead of the hand wash sink. The manager spoke to the employee. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several pans, lettuce spinner, and onion core chopper with food debris. CDI-All items were sent back to the dish machine for proper washing, rinsing, and sanitizing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a container of au jus sauce hot holding on the stove below 135F. CDI-The sauce container was stored in a second container filled with water that was not filled enough to keep the product at correct temperatures. This secondary pan was filled with water. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a large amount of gnats in the dry storage room. Management is going to contact their pest control company to help combat issue. |
|
41
|
0
|
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 a small plastic cup with no handles stored in the buffalo sauce. CDI-The cup was removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the prep sink split at the counter and the juncture leading into the basin of the sink. Have repaired.
Observed ice buildup around the condenser and floors of the walk in freezer. Needs repair. |
|
47
|
0
|
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 buildup to the insides of the fry cooler, and the bottom side of the cheese melter. Have cleaned. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaks coming from the hot or cold water nozzle (hot or cold water is turned on or off here) at the dish pit area. Also observed a piece of PVC piping that directs water into the floor drain from the air gap in poor repair. This could be causing water to get underneath the floors and cause damage. Have repaired. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 floors in disrepair. Floors are bubbling throughout the facility. Manager explained they are currently in discussion about having the floors repaired. REPEAT. |