| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed pico de gallo and slaw (non-commercial) at 42F in walk-in dated 8/31. Food shall be discarded at 4 days when temps are 42-45F. CDI-food discarded.
**3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Repeat: Observed a couple flies in kitchen. Keep pests under control. Pest control sticky traps need changing out more frequently, excessive amounts of dead bugs.
**Protect outer openings of establishment from insect or rodent entry. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloths on counters, cutting boards. Keep in sanitizer bucket between uses.
**3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed scoop handle submerged in pizza sauce. Store utensils with handles up, out of food.
**3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Observed stacks and stacks of cups air drying in back dining room with employees eating lunch and other employee personal items at same table. Keep employee drinks, food and personal items separated from clean items. CDI-employee and employee items moved to different table.
**4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
Observed uncovered pizza boxes on floor. Single service storage below hand sinks and plumbing in wait stations. CDI-items removed.
**4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
**4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed white shelving in kitchen with vinyl edging missing. Shelving shall be easily cleanable. May paint/seal edging or seal with vinyl edging.
**4-202.16 Nonfood-Contact Surfaces - C |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Observed hot water in wash vat of 3-comp sink at 100F Keep at 110F or above. CDI-drained and refilled.
**4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed trash on ground around dumpster and dumpster doors open. Keep dumpster doors closed.
**5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |