| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C PIC is not a Certified Food Manager. No manager present had a Certification during inspection. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C (B) A food employee may drink from a closed beverage container if the container is handled to prevent contamination. Observed food employee drinking from an uncovered drink cup in the kitchen area. CDI- Employee was instructed to wash hands and drink only from a covered drink cup to prevent contamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Dishes shall be properly sanitized for proper contact time per label of the sanitizer. Observed employee washing lid for container with out sanitzing for at least 10 seconds per instructions of the quat sanitizer. CDI- Corrected during inspection. Manager reviewed proper santizing with employee. Lid re-washed, rinsed, and sanitized. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut tomatoes 49 F, Coleslaw 53 F, Lettuce 49 F in the flip top prep cooler at the line area. Prep cooler ambient air temperature measured 50 F. CDI- All foods were voluntarily discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored directly on prep tables. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single-service items shall be stored at least 6 inches off the floor. Observed tea containers and other boxes of single-service items stored on the floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 (B) Warewashing Equipment, Cleaning Frequency - C Keep the rinse sink clean during dish washing to prevent re-contamination of dishes after washing. Observed soiled pans stored in the rinse basin while employee was actively washing dishes. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged doors on the dumpster. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed soiled walls behind the biscuit prep table. Observed build up on the floors under cook line and drive-thru area.
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 missing floor grout and broken floor tiles throughout the kitchen |