| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-202.12 (c) Metering faucet must provide water for at least 15 seconds. Observed handsink in ladies restroom only remain on for 7 seconds. Observed handsink in men's restroom only remin on for 3 seconds. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) Potentially hazardous food must be held at or below 45F. Observed salads and cheese in cold holding unit above 45F. Operator voluntarily discarded salads and cheese. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 (B) If time without temperature control is used as the public health control the food shall be marked to indicate 4 hours past the time items were removed from temperature control. Observed cheese held as public health control labeled for 5 hours past time item was removed. Observed lettuce labeled for 7 hours. CDI items were just prepared, items relabeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 (A) Air dry pans and all equipment before storing. Observed squeese bottle, lettuce spinner and large container stored wet. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (C) Single Service articles shall be stored in original protective package or other means to protect items from contamination. Observed single service cups stored with exposed mouth piece. Do not store single service under drain lines. Observed napkins stored under drain lines. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth and easily cleanable. Observed utensils with cracks and open seams. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C) Nonfood contact surfaces shall be kept free of dust, dirt, food residue. Observed food residue buildup on equipment throughout facility. (Toaster, oven, freezer) |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 A backsiphonage prevention device shall be install to meet specific application and type of device. Observerd hose bibb at mop sink under continuous pressure. Provide backflow prevention device for use under continuous pressure. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, floor coverings, walls, wall coverings and ceiling shall be easily cleanable and smooth. Observed walls and floor in mop sink area peeling. |