| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC present during operation - no PIC present or with certificate |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Food contact surfaces shall be clean to sight and touch - observed food debris on utensils stored on shelves as clean - CDI by removing items to clean |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Hot foods shall be held at 135F or above - found some meat balls stored in hot tomato sauce at 121F in center - must thoroughly heat prior to placing on line - CDI by re-heating |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) Cold foods must be held at 45F or below - observed lettuce, veggie patties over-stacked in prep cooler at 51F, 52F respectively, sliced tomatoes (3 pans) left on counter at 49-51F - must place into refrigeration after slicing - CDI by placing in walk-in to rapidly cool |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Toxic materials must be stored so they cannot contaminate single-service articles - observed single-service articles stored on shelf under drain line and beside cleaners/chemicals - CDI by moving SS articles |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 (B)(2) Must cool items by loosely covering or uncovering in refrigeration - observed two pans of cheese in walk-in tightly covered, at 48F, place in walk-in at 10:46 a.m. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Utensils must be thoroughly air dried prior to stacking - observed numerous pans wet-nested |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Wash water must be at least 110F when washing - observed utensils in 88F wash water
4-603.16 Rinsing procedures (A) must use distinct separate water rinse after washing and before sanitizing - observed items being rinsed over same vat as pre-washing being done - food debris in this vat - must pre-rinse in wash vat and then fill wash vat with clean, hot soapy water |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Observed dumpster side doors open - must keep pulled closed |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Bulbs (light) in food areas must be shielded or shatterproof - observed lights at menu board unshielded, not shatterproof
6-501.14 Ventilation must be kep clean - walk-in cooler vent and cover had much dust in/on them and need more regular cleaning |