| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
Person-in-charge during operating hours must have approved ANSI food safety manager training.
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
All managers shall be certified by an Accredited program. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Handwash sink in the back needs to be repaired. Slow leak but functional and used. 2 handwash sinks located in the back kitchen that can be used.
Repair. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Sanitizer buckets out did not show any sanitizer concentration.
CDI: manager replaced buckets with sanitizer and checked with correct test strips. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
The cold bar up front that serves coleslaw and potato salad was cold holding at 54 when arriving for inspection. Ensure that cold hold is 41 or below. Coleslaw kept over ice bath was above 50 as well.
CDI: Refrigerated unit that cold holds the front line was NOT turned on. Ensure unit is turned on and cold holding properly. Once turned on and did a recheck was down to 46.
Ice was added to the ice bath for the drive thru coleslaw. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C)
Inside of the walk in cooler floor is not easily cleanable.
Floor will be cleaned when restaurant is shut down first of July.
Walk in cooler needs to be able to properly seal shut.
Walk in freezer needs to be able to properly seal shut. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Inside of equipment - especially the fryer freezer needs to be deep cleaned. Crumbs and debris need to be wiped out regularly and not build up.
Outside of containers (breader) need to be deep cleaned.
Outside of equipment needs to be deep cleaned.
Henny Penny that is used for hot holding in the back needs to be deep cleaned.
Spice container in cooking area needs to be labeled and container needs to be cleaned. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C)
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
6-501.12 Cleaning, Frequency and Restrictions (C)
Concave edge in the back wash area needs to be replaced.
Tiles and vents out front have mold and dust build up. Mold is building up around the vent system and condensation. Ensure this is being prevented and cleaned accordingly. Mold should not sit.
Mold on the walls in the walk in cooler.
Handles on back door needs to be repaired. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention (C)
4-202.18 Ventilation Hood Systems, Filters (C)
Hood system needs to be deep cleaned - remove dust and grease to prevent drip back. |