| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C
The manager present during the inspection was not a certified food protection manager. Certified food protection manager shall be present during hours of operation! |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P,2-301.15 Where to Wash - PF. Observed employees washing their hands at three compartment sink and food prep sink. Do not use prep sink or three compartment sink to wash hands. Use the hand washing sink! |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink clogged, backing up and completely full from drains being clogged. REPAIR HAND WASHING SINK IMMEDIATELY! |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed several containers of food products uncovered in walk-in cooler under food products in boxes. Keep food products covered during storage to prevent contamination. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed salad spinner, tomato slicer, interior of ice machine, drink dispenser nozzle in dining room, sheet pans, and interior vats of prep sink soiled. THOROUGHLY CLEAN ALL FOOD CONTACT SURFACES THROUGHOUT ENTIRE RESTAURANT! Thoroughly clean(wash, rinse and sanitize) utensils/equipment. Clean underside of heat lamp cover over fried food station. Observed dust and debris hanging from underside of cover. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
Store prepared container of food products above boxes of delivered food products. Observed boxes of food products stored above preped containers of food products in walk-in cooler. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Thoroughly air-dry utensil/equipment before stacking or storing. Observed moisture between containers, utensil/equipment. At least attempt to air-dry utensil/equipment. Observed lettuce chopper stored on the floor under prep table. Observed lids to cover prep line refrigeration unit stored on the floor. Observed " clean pans" stored on paper work on utensil storage shelving. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed area at drive thru window area where single service articles are stored; soiled. Observed food debris in single service articles boxes under prep table area. Thoroughly clean single service articles storage area at drive thru window area. Store single service articles boxes under prep table closed so food and debris does not fall into boxes and contaminate single service articles. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. 4-101.19 Nonfood-Contact Surfaces - C
Observed leak on water heater. Repair leak on water heater as soon as possible. Discard and replace cracked/damaged clear lids to cover food containers. Reattach drain line in prep line meat cooler refrigeration unit. Repair or replace damaged dining room chairs. Repair damaged railing at register area. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Ware washing Equipment, Cleaning Frequency - C. 4-501.110 Mechanical Ware washing Equipment, Wash Solution Temperature - PF. Observed grease film/build up present in all three vats of three compartment sink. Thoroughly clean(wash, rinse and sanitize) all three vats of sink. Do not just change out water, but physically wash(scrub) vats of sink, rinse and sanitize. Change water at three compartment sink often and frequent to prevent grease and debris from being transferred to food contact surfaces, etc. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Thoroughly clean shelving in walk-in cooler( top and underside of shelving). Wipe/clean handles on equipment. Clean control panels and knobs on equipment. Defrost and clean up-right freezer unit. Detail clean refrigeration unit at front drive thru window. |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P. Handwashing sink was clogged and sewage/ waste water was not draining from sink. Plumber contacted and drainage issue resolved at time of write up of inspection. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles - C
Keep lids and doors closed on card board dumpster and trash dumpster. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Thoroughly clean floor in dry storage area, floor drains under prep sinks, three compartment sink and drink station in dining room area. Replace damaged floor tiles throughout kitchen and near can wash. Regrout floor in dish washing area and dining room area where grout is missing |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C. 6-304.11 Mechanical-Ventilation - C. 6-501.110 Using Dressing Rooms and Lockers - C. Clean hood system over fry station. Clean ventilation cover in storage room area. Do not store or place hats on top of equipment on main cook line. |