| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not stocked/not able to dispense at handsink in kitchen, employees stated they have had issues with this handsink, don’t use very often. CDI- soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink in kitchen. CDI- paper towels provided. EHS discussed that all permitted handsinks must be properly stocked for all employees to wash hands. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored on dry shelving during inspection, bottle stored directly above containers of sauces, pre packed ketchup, etc. CDI- chemical moved to chemical storage.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles with same label (glass cleaner) with 2 different chemicals, some bottles have clear chemical (sanitizer) while others have glass cleaner. Ensure bottles are properly labeled. CDI- chemicals labeled. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed Mac and cheese thawing in bags in a bowl of room temperature water. CDI-product moved to fridge to finish thawing. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few seasoning shakers at sub prep line with no label. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping subs with no hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket at 50ppm quat sanitizer. Other buckets at proper concentration. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups left out at table for customers to grab and go, no protection for these cups. EHS suggests leaving cups in plastic sleeves, have customers take from top cup, this will avoid customers contaminating rims of other cups. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed multiple gaskets on sub prep line that were damaged, torn and peeling from frame, in need of replacement. REPEAT.
4-502.11(A) Maintain utensils in good repair. Observed lids to plastic containers that are chipped. Observed plastic containers used for food with damage, multiple cracks/holes in some plastic containers. Cycle out old/damaged utensils/containers. |
|
55
|
0.50
|
Physical facilities installed, maintained & 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. Observed heavy debris build up on floors in kitchen. Needs cleaning. Specifically under prep tables, near floor drain at ice machine. REPEAT. |