| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
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 paper towel dispenser at front cook line hand sink not dispensing towels and no other source of paper towels available at sink. CDI - PIC placed towels at sink. |
|
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 portioned containers of pulled pork and pulled chicken in heated cabinet holding at less than 135f. See chart. CDI - PIC reheated to above 165f as containers in heated cabinet less than 2 hours. Ensure TCS foods in hot holding are maintained at 135f or higher. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed cooked turkey breast in cook line reach in cooler with date mark prepared 1/26. CDI - PIC discarded. Discard TCS foods once the date mark is expired. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria - P. Observed household spray insecticide in back of house. CDI - PIC discarded. Do not use pesticides that are not approved for commercial food service use. Contact the PCO for pest control needs. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food wearing watch on wrist. Remove watches and jewelry from arms when working with food. |
|
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 soiled wiping cloth laying on cook line work surface. Once used, place soiled wiping cloths in sanitizer between uses or remove to soiled linen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored stacked together wet on clean utensil rack. Air dry pans before stacking together. REPEAT
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean food container lids stored in unclean container on clean utensil rack. Store clean utensils in clean containers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Wooden finish cutting boards in use at cook line with damaged/peeling corners and edges. Repair or replace. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Flooring in back of house with low grout lines in various areas needs repair. |