| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash. (P) Observed food employees using their telephones then put on gloves to work with food without washing their hands. Food employees shall wash their hands after touching personal items and after changing tasks. Corrected food employees re-washed their hands. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A) Separate raw animal foods from ready-to-eat foods. (P) Observed raw bacon stored above ready to eat tortillas, and ready to eat condiments in the walk in cooler. Ensure that raw animal foods are stored below all ready to eat foods. Corrected bacon moved to bottom rack in walk in cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. (P) Observed produce slicers stored clean with dried lettuce and onion debris in blades, ensure when cleaning the utensil are cleaned to sight and touch. Corrected PIC moved item back to 3-compartment sink to be re-cleaned. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (B, C) Time as a Public Health Control (P) Observed several containers of lettuce and tomatoes stored below main burger prep line without any time indicator on the product. Items were not marked with the times they were taken out of cold holding. TCS food in unmarked containers or marked to exceed a 4-hour limit shall be discarded. Corrected product was marked with a time stamp when employee brought food out at 1pm. If violation is repeated food will be discarded. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(B) Store single-use and single-service articles to prevent contamination -(C) Observed drink containers over filled in single service drink dispenser, also observed single service articles in back storage area stored on the floor. Ensure that single service articles are stored covered to prevent contamination. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observe food debris build up on burger and chicken hot holding units above the cook line. Grease build up on the exterior of the fryers . Clean surfaces as needed to prevent build up of food residue. Items from previous inspection were maintained clean points reduced. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair leaks, cracks, minor clogs, etc. (C) Observed large leak under wash compartment of the 3-compartment sink. Repair leaks to maintain plumbing system in good repair. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-403.11 Approved Sewage Disposal System (P) Observed sewage drain under 3-compartment sink backing up onto the establishment floor when draining the compartment of the 3-compartment sink. An individual SEWAGE disposal system that is sized, constructed, maintained, and operated according to LAW. Establishment to close until sewage system is repaired and operational to keep up with water drainage at the 3-compartment sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & 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. (C) Observed damaged tiles in mop sink in back of kitchen, as well as broken tiles along the main cook line with water and grease pooling in them. Repair or replace tiles so that floor is smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention. (C) Observed hood above fryers with significant build up of grease, some grease starting to drip back into fryers, Ensure that hood system is maintained to prevent dripping onto food product. |