| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C - Observed no certified PIC on site. cdi by instruction. Observed food employee touch garbage container with gloved hand then proceed to handle utensils and hot dog. CDI, hot dogs voluntarily discarded. |
|
4
|
0
|
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 employee protein shake and drink stored over consumer product in dry storage room. Operator relocated beverages. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Hand washing Cleanser, Availability - PF - Observed no hand soap available behind front counter hand washing sink. CID, operator provided hand soap. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed ice transport containers below ice machine accumulating water and mold. Repeat. Observed several bottles and lids stored as clean on drying rack but with food residues. CDI, items relocated for cleaning.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dispenser at sink out of sanitizer and sanitizer not being discharged at dish machine behind bar. CDI, operator provided sanitizer at sink and instructed to bring glassware to 3 compartment sink to manually wash until dish machine calibrated. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dogs on rolling hot hold unit at 102 degrees for over 2 hours according to food employees. CDI, hot dogs voluntarily discarded and instructed to set on higher temperature. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed germicide stored over fryer oil and with napkins in cabinets. cdi, substances relocated for proper storage. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusty shelving in tall reach in prep unit in need of replacement. Repeat.
Observed dish machine not calibrated properly. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed PIC not able to locate test strips. Verification required by 8/13. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed cleaning needed in cabinetry, on flooring in prep area and below equipment and 3 compartment sink in storage areas. Repeat. Heavy soil accumulation. |