| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF
No CFPM on site. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles.
Mutliple personal drinks in back room stored on high areas where there is possbible contamination. CDI- Drinks removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf
All three handsinks in main area (excluding bar sink) are not accesible for proper handwashing because the cold water is not working, thus making the water scalding hot and not suitable/accesible for proper handwashing. Repair sinks. VR. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Hot dogs on roller are not protected from physical contaminants with a cover. PIC said she has not yet seen a cover for hot dog roller. Provide a cover. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Ice machine in bar are has accumulated lots of black grime in interior walls. Must be thoroughly cleaned. |
|
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
Hot dogs recorded below 135F (see chart). Discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Sanitizer bucket recorded at 0ppm Quat |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
In use utensils stored in sanitizer water. CDI- Removed. Do not store in sanitizer water, store in aforementioned places. REPEAT. Points not escalated due to slightly differnt nature of last violation. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Single-service cups in front counter not protected. Keep in plastic sleeves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure.
Vents above back counter in need of cleaning.
Floors in soda room in need of cleaning. |