| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no Servsafe or equivalently certified employee on premises.
2-102.12 Certified Food Protection Manager - C |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed employee on cook line wipe hands on dish towel then when instructed to wash his hands walked past hand sink to rinse in 3-comp sink. Employees are to wash hands in hand sink only. CDI-washed hands in hand sink.
**2-301.15 Only wash hands in handwashing sink.-PF |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no handwashing signs at kitchen hand sinks. CDI-gave signs.
6-301.14 Handwashing Signage - C |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Repeat: Observed salad mix and cooked pasta in walk-in not date marked. Salmon spread not date marked in make-unit. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
Observed no time documentation for in use shell eggs. Sitting on counter at 83F. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
Observed burgers on children's menu listed with an asterisks Label says *These foods may be ordered undercooked...Steak and Hamburger may be cooked to order. 3-401.11(D)(2). Comminuted meat (hamburger) cannot be served undercooked or offered from the children's menu. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
Observed food thermometer with dead battery. Need an accurate food thermometer for checking final coook temps and proper reheating..
4-502.11 (B) Good Repair and Calibration - PF |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed coolers approved for bottled and prepackaged items only holding non grab n go TCS items such as gallons of milk, pickled beets, and other items.4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Food equipment shall be used in accordance to manufacturures intended use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed equipment needing cleaning. Hood and fryers excessively greasy. **4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
Observed hot water faucet handle broken in employee women's bathroom. Leaking hand sink in ladies bathroom. Hanging hand sink in kitchen. Leak at 3 comp sink and hot water turned off. All plumbing shall be in good repair and get fixed ASAP. 5-205.15 Maintain a plumbing system in good repair.-P |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
Observed slow draining discharge from dishmachine. Floor floods after every cycle. Get floor drain serviced to rid drain of excess grease or garbage that may be slowing the drain.
5-401.11 Capacity and Drainage - C |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed floors, walls, ceilings, fans, ventilation in disrepair and/or needing cleaning. 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.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. |