| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed temperature at handsink by back door at 78F. CDI - PIC stated new hot water heater is installed, but not working. CDI- PIC voluntarily closed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bus tub of onions on top of ready to eat lettuce dripping water from the bottom. Lettuc lid was open. CDI - Lid closed on lettuce and PIC advised to place bus tub on sheet pan to prevent drips. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces with build up of grease on the surface. CDI- voluntary closure. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one gallon of milk dated 6/15/16. CDI - PIC voluntarily discarded milk. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory printed on menu without disclosure. CDI- PIC voluntarily closed, is to have menus corrected within 10 days of re-opening. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach sanitizer under dish machine without label. CDI - PIC labeled container with name. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed 3-compartment sink set up for warewashing at a temp of 81F. Provide hot water at or above 110F. CDI- voluntarily closed until repairs are made. |
|
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 fans , exposed back side of equipment and shelving with grease build up. Clean equipment often enough to prevent build up of dust or grease. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed prep sink, 3-comp sink and handsink all at a maximum of 82F. Repair hot water heater to provide sufficient hot water at all handsinks and warewashing fixtures during operations. CDI- voluntarily closed until repairs are made. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
error |