| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one uncovered employee drink stored on a prep table, another employee water bottle stored on shelving above the clean dish area and another uncovered employee drink stored on dry food storage shelving. CDI by voluntary disposal. |
|
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 2 spray bottles with blue substance missing labels. CDI by hand labeling while onsite. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed wrapped cookies stored on the front counter for customer self service with no employee present on the front counter at the time. Explained that these items must be labeled unless either removed from customer self service or this area manned by a food employee at all times. CDI by moving the cookies back behind the register for storage out of reach from the customer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of french fries and buns stored on the floor of the walk in cooler. |
|
38
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees baking cookies and making milkshakes without any hair restraints. Observed no employees wearing hair restraints at arrival. CDI by providing. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at the proper concentration. Observed wiping cloths not fully submerged and in quat sanitizer measuring at 50ppm. CDI by refilling the buckets at 400ppm (manufacturers approved range 150-400ppm). |
|
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 spatulas stored in quat sanitizer. CDI by moving into a pan of water on the grill at 135F and above. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers stacked while wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored on the clean drainboard of the 3 comp sink with visible food debris. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one torn gasket on the cold holding drawer labeled for prime rib burgers. |