| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensor at the hot box/server area handsink not functioning. Dispensor was repaired by staff before the end of inspection. |
|
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 multiple plates and dishes soiled while stored as clean in the rear surplus dish area. Items were removed by PIC for recleaning. Items had dried on fooddebris such as cheeses and grease. Food contact surfaces such as these must be cleaned after each use. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed numerous bottles of sanitizers and other chemicals not labelled throughout the kitchen areas. Items were labelled before end of inspection. All working containers must be labelled, when new bottles brought into circulation, staff should ensure that the common name of the chemical product is recorded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry goods containers not labelled as to their contents. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of cereal stored on the floor of the front of house storage area. All food products must be kept 6 inches off of the floor. Item was moved to a rack. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees with bracelets and watches present. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 ice scoops at the front bar area stored directly in the ice products. Scoops should be "spiked" into the product such that the handles are not in contact with the ice. Items were removed by EHS. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple instances of wet stacked pots, pans, and dishes. Facliity must allow dishes to air dry before storage. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling damage in the dish machine area. Facility has rectified other physical damage to the kitchen areas, as such only half points will be deducted. |