| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal beverages stored inside reach in cooler and on shelving above food service area at line. CDI - PIC removed. Ensure employee beverages have a lid and straw and are stored away from food or food contact items. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink near dish area. CDI - PIC replaced. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dark buildup on blade of can opener. CDI - PIC removed to dish area for recleaning. Multiple plates stored as clean with dried residue present on food contact surfaces. Plastic food bins stored at clean dish area with foul water and food residue present on food contact surfaces. CDI - PIC removed all to dish for recleaning. . |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast removed from grill for customer service with internal temperature of 163f. CDI - PIC returned to grill and resumed cook to final temp of 169. Ensure raw chicken is finished to an internal temperature of at least 165f. Use the food thermometer to verify temperatures prior to serving. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple working containers of sauces, oils, and condiments throughout line area with no labeling present. REPEAT Label all working containers of foods which are not easily identifiable. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Segregation and Location-Distressed Merchandise - PF Observed dented can stored co-mingled with other inventory on dry storage shelving. CDI - PIC segregated for return to vendor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch while wearing gloves and preparing food. Remove watches and bracelets from arms when handling food. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place. Observed in use knives laying on unclean collapsed cardboard boxes from delivery at back area prep table. Store in use utensils in a sanitary manner. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal and plastic food containers stored as clean at dish area stacked together wet. REPEAT Air dry utensils before stacking together.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean knives stored in unclean pan at server alley of line. Store clean utensils in clean locations. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Food and label residue present on exterior surfaces of metal and plastic food containers stored as clean. Carbon buildup and other food debris present on exterior surfaces of equipment in dish are and on line area. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P Observed pre rinse hose at 3 part dish sink extending beyond the flood plane and into the compartment of the sink resulting in cross-connection. Repair. Verification required within 10 days.
5-205.15 Maintain a plumbing system in good repair. Observed dripping from drain pipe of hand sink needs repair. Slow drain under 3 part sink needs repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Chipped and peeling surfacing present on back of house walls near walk in cooler. Detached baseboards at walk in cooler need repair. Low grout lines holding water in various places in back of house need repair. REPEAT
6-501.12 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. Food debris and other buildup present on flooring at ice machine needs cleaning. |