| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed uncovered employee drink on counter on cook line, another uncovered drink on counter at back prep table next to gyro equipment, and another drink stored on counter across from 3-comp sink. CDI - all drinks discarded/relocated. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee handling romaine lettuce and bread for sandwiches with bare hands. CDI - bread and lettuce discarded - hands were washed and gloves were put on. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken stored above raw shrimp inside Victory reach-in cooler #4. CDI - chicken relocated to bottom shelf. |
|
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 meatloaf sauce in steam well, grilled and blackened chicken, and burgers hold holding on flat top grill < 135F (see chart). CDI - meatloaf sauce reheated to 167F; grilled and blackened chicken to 170F, and burgers to 188F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed ranch dressing cups in ice bath and shell eggs sitting out on counter > 45F (see chart). CDI - ice added to ranch cups and shell eggs placed in walk-in for rapid cooling. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed chemical spray bottles hanging on shelf with labels that had rubbed off. CDI - labeled properly during inspection.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed chlorine sanitizer bucket with strong bleach concentration > 100ppm. CDI - diluted during inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of chicken stored under shelf on the floor of walk-in cooler. |
|
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 on counter tops. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed household use Hamilton Beach crock pot being used for hot holding soup.
4-501.11 Maintain equipment in good repair.
Observed torn gasket on Victory cooler #4 and Freezer #5.
Observed heavy water build-up at bottom of flip top cooler across from fryers. |
|
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 build-up on outside of dry good containers and shelving inside flip top cooler across from fryers. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf
Observed hot water not functioning at can wash outside. Water is turned on from shut off valve inside facility. CDI - by instruction to provide hot water. |