| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled onion chopper on drainboard of 3-comp sink. CDI: chopper will be cleaned before use.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bleach sanitizer in spray bottle at 0ppm. CDI: bleach sanitizer was corrected to proper concentration. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a squeeze bottle of honey butter at room temperature. Packet says to “Keep Refrigerated”. CDI: bottle was stored back into the reach-in cooler. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical bottles not labeled. CDI: bottles labeled on site. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach at back dish area. Facility has improved on pest control since last inspection. Pest control company Burnside Pest Control, Inc. comes once a month for pest treatment unless activity is seen then pest treatment is conducted every 15 days. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of chlorine sanitizer at 0ppm. CDI: sanitizer was changed out to proper concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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. Observed scissors stored in bucket of sanitizer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment:
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service containers stored on the of back room. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside reach-in coolers. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on food prep surfaces at front cook area and back storage shelf. |