| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed two employee cups stored on the prep surface. CDI- Placed on the bottom shelf under the table.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
No Points Deducted:
Observed no paper towels at the back handsink. CDI- Paper towels provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
No Points Deducted:
Observed bags of food stored unprotected. CDI- closed.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
Repeat: Observed heavy black buildup inside of the ice machine. CDI- Cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
*VERIFICATION VISIT WILL BE DONE WITHIN 10 DAYS. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat: Observed puree foods at 121-129F in the steam well. CDI- Reheated to 188F.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed one bin of lettuce at 67F, another bin at 74F, burgers at 81F, boiled eggs at 60F, and bologna at 51F. CDI- Discarded all.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Observed no thin probe thermometer. Provide.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
*VERIFICATION VISIT WILL BE DONE WITHIN 10 DAYS. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
No Points Deducted:
-Observed buildup on the walkin cooler shelves and fan covers. Clean.
-Observed buildup on the rolling bins (flour, sugar, etc).
-Observed buildup on the cook line equipment.
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 |
No Points Deducted:
Observed splash residue on the walls. Clean.
Observed heavy microbial growth on the walls and ceiling in the dish machine room. Treat ASAP.
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. |