| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no hand wash sign in men's restroom. CDI - gave sticker.
6-301.14 Post a handwash sign at each handsink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed chili at 120 and peppers at 115. CDI - items reheated chili to 180 and peppers to 165.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
Observed items throughout flip top not dated. Observed opened bagged lettuce not dated. Observed hot dogs not dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Observed oil, water and soy sauce in unlabeled containers.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed soiled wiping cloths on counter.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed spatulas in 68 degree water for holding, food debris present. Observed knives held between flip top lids.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed wet stacked plastic containers throughout facility.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat non-compliance: Observed residue collecting on interior of 2 door upright. Observed domestic toaster oven present in kitchen.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Improvement from previous inspection. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
Observed no quat or chlorine test strips available.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
**Verification Required** |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed ice machine door collecting pink residue.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed wall, ceiling, and vent above prep line collecting dust.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |