| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
6-301.11 Handwashing Cleanser, Availability. Each hand sink shall be provided with soap. Observed no soap at back kitchen handwashing sink.5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink may not be used for purposes other than handwashing. Observed hand sink next to hot dog rollers being used for rinsing wiping cloths and rinsing spray bottle.Will return Friday September 13th to ensure compliance has been continued. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. maintain approved sanitizer available and at proper strength. Observed no sanitizer available during inspection. CDI by making up proper strength sanitizer.Will return Friday September 13th to ensure compliance has been continued. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Properly date mark TCS RTE foods which are held for more than 24 hours after opening or preparing. Observed pouch of fully cooked cheddarwurst hot dogs opened and not dated. CDI by dating, instruction. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers. Observed spray bottle with factory label of sanitizer containing glass cleaner instead. CDI - emptied. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.11 Temperature Measuring Devices, Food-Accuracy. Observed thermometer reading 7 degrees F too low (112F versus 119F). CDI - calibrated. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation. Damp wiping cloths shall be held between uses in container of sanitizer. Observed damp wiping cloth stored on edge of hand sink upon arrival of inspector. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12(C) In-Use Utensils, Between-Use Storage. Tongs for hot dogs must be removed to be washed, rinsed, santized, and air dried at least every 4 hours. PIC stated that tongs are W/R/S once per day, at night, and she was not sure how this was accomplished. CDI by setting up W/R/S process in kitchen and processing tongs. Recommend facility get spare sets of tongs if stopping to W/R/S every 4 hours is burdensome. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed stack of coffee filters sitting uncovered on top of urns. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency. Clean 3 comp sink at least every 24 hours. Observed heavily soiled 3 comp sink which cannot be used as is for cleaning tongs and soda nozzles. |