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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage container if container is handled to prevent contamination of equipment and hands. Observed employee beverage with a twist top lid stored on shelving unit above clean linen. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation - PFGeneral Comment: Handwash sinks shall provide hot water of at least 100 degrees F. Observed hot water at handsink behind front counter below 100 degrees F. CDI, operator adjusted hot water valve below handsink and hot water is not provided at correct temperature. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be clean to site and touch. Observed 2 tea pitchers with soil residue accumlating on lid and top of pitcher. CDI, employee cleaned pitchers during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CCloths in-use for wiping counter and other equipment surfaces shall be held in between uses in a chemical sanitizer solution and containers of chemical sanitizing solutions shall be stored off of the floor and used in a manager that prevents contamination of food, equipment and utensils. Observed several small plastic containers being used to stored wet wiping cloths located on countertops above refrigeration units and food preparation surfaces throughout prep line. Observed wet counter surfaces near a sanitizer container. Observed little sanitizer in the containers and wiping cloths were not held in the concentration, but sitting on top and not submerged. Observed large container of sanitizer in bucket located on ground behind front counter |
|
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 - CSingle-service items shall be stored 6 inches off of the ground. Observed several boxes of single-service cups stored on ground in dry storage area near 3 compartment sink. |
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