| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. PIC present during inspection unable to produce food protection manager certification. No other person available in facility with certification. REPEAT |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boneless wings at 129f, spicy wings at 128f, buffalo wings at 130f in heated cabinet and taquitos at 120f on roller grill. CDI - PIC discarded. TPHC not in use for hot holding items and hot holding equipment is not maintaining TCS foods above 135f on the hot dog roller or in the heated display case. Both pieces of equipment appear to be functioning properly but temperatures set too low. REPEAT
Risk control plan put into place today due to the repeated nature of hot holding violations. Failure to comply with hot holding requirements or with risk control plan requirements may result in permit action. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled sanitizer with blue chemical inside and another spray bottle of chemical with two different labels. CDI - PIC discarded. Ensure all chemicals are properly labeled as to contents. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of sugar stored directly on floor in back storage room. Store all food at least 6 inches off of floor to prevent contamination. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place. Observed pizza pan and tongs used for condiments placed on countertop in front of hand sink extending over into the basin. Ensure in use utensils are handled to prevent contamination. Do not lay the items in the splash zone of the hand sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed dried splatter on non-food surfaces of beverage equipment in customer areas. Buildup on non-foo surfaces in back of house areas. REPEAT |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed both dumpster side doors open with exposed trash visible. Litter and other waste items on ground around dumpster inside of enclosure. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Accumulated debris and buildup on back of house floors under and behind equipment need cleaning. REPEAT |