| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee beverage stored on cuttingboard at prep cooler. CDI drink was discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink in women's restroom only reaching 87F. CDI |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
/4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 sanitizer buckets at 0 ppm. REPEAT VIOLATION. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries holding on tray beside frier at 112F. CDI fries discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and cheese cooling tightly covered with plastic wrap and plastic lid. CDI items uncovered.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce cooling in flip top cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees wearing watches and bracelets. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table above microwave. Observed wet wiping cloths used under cutting boards to stablize. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified scissors used to cut chicken. Observed 1 freezer and 1 cooler labeled "for the storage and display of packaged or bottled products only" with potentially hazardous items stored inside. REPEAT VIOLATION.
4-501.11 Maintain equipment in good repair. Observed rusted and peeling shelves in dry storage room. Observed walk-in cooler door in disrepair. |
|
47
|
0.50
|
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 food and grease debris building on surfaces throughout kitchen. Observed microbial growth on walk-in cooler gasket. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at handsink in women's restroom. CDI |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink in kitchen. |
|
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 broken floor tile in kitchen. Observed wall coving in disrepair in men's restroom.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease residue collecting under equipment throughout facility. |