| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn off faucet with their bare hands after hand washing. CDI by instruction.
2-301.14 When to Wash - P - Observed food employee pick up item off the floor and then handle clean single-service cups without washing their hands. CDI by instruction. |
|
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 no disposable towels available at front hand washing sink behind counter. CDI, disposable towels provided.
6-301.14 Handwashing Signage - C - Observed no handwashing signs in restrooms. CDI, handwashing signs provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open bag of onion ring stored with open package of raw chicken in high mount freezer. CDI, foods relocated for proper storage. Improvement made since previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice machine accumulating soil inside of door and back of unit. Clean at required frequency.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dishwasher manually washing equipment and detergent vat hot water was 101 degrees F. Observed soiled equipment in rinse vat of 3 compartment sink while employee was manually washing equipment. CDI, vat refilled and proper manual warewashing discussed with PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaning tablets stored over splenda at prep area. Observed chemical spray bottle stored over clean drain board of 3 compartment sink and refrigerator. CDI, chemicals relocated for proper storage. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared cut lettuce cooling in deep covered containers in 2 door prep refrigerator. Cdi, PIC relocated lettuce to shallow uncovered container to rapidly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet cloths stored on prep surfaces. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Observed several soiled towels stored on floor near warewashing area.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers being wet stacked. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
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 jugs and articles stored on ground near dry storage area and walk in freezer. Observed coffee filters uncovered / unprotected on shelf and behind front counter. Keep in protective plastic packaging. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed ice and food debris accumulating on floor of walk in freezer. Observed soil and debris accumulating on floors of kitchen and near warewashing area. |