| 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 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee grounds and ice debris in front hand sink. CDI-through instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in buckets measuring 0ppm on test strip. Sanitizer dispenser empty at 3 compartment sink. CDI-dispenser refilled and sanitizer measuring proper concentration. Buckets refilled. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese being held above 45F in prep line. CDI-cheese taken to walk in cooler. Observed milkshake mix being stored in container on ice above 45F. CDI-taken to walk in cooler. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow bucket of chemical with rag and no label. Employee stated that chemical was sanitizer for raw chicken prep area. CDI-labeled. |
|
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 chicken salad and shredded chicken just prepped and cooling in small holding unit on front line. CDI-all items placed into walk in cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 During preparation, food shall be protected from contamination. Observed employee squeezing lemons for lemonade at 3 compartment sink with soiled dishes stored in sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed cracked pans and cutting boards stained with deep grooves. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue on counter surfaces at front register area, build-up/residue on cooler/freezer door handles, and dust build-up/residue on shelving over dish area and soda syrup boxes and shelving inside walk-in cooler. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 cracked floor tiles and pooling water throughout kitchen.
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 cleaning needed on floors, walls, and ceilings throughout. |