| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - Pf -- At the time of inspection, there were no paper towels at the hand sink (on prep table). Hand drying provisions shall be available at all times to properly dry hands. Paper towels were placed in the dispenser to correct the violation. 0 PTS |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of chopper, scoop and cheese slicer contaminated with food residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed a container of recently cut cabbage mounded above the container fill line in the sandwich prep unit stored at 47°F. Store TCS foods at 41°F or below when cold holding. The PIC was educated and the cut cabbage relocated to correct the violation. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition - P -- Observed a small container of cheese being stored past the discard date (3/24/26). TCS food may only be held a total of 7 days including the prep/open date. The person in charge voluntarily discarded to correct the violation. 0 PTS |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C -- Observed food being stored under the handsink. Food may not be stored in the following areas: in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; under open stairwells; or under other sources of contamination. Remove items. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C -- Observed a few spoons on top of the prep unit stored with the lip-contact ends exposed. Cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. 0 PTS |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.16 Nonfood-Contact Surfaces - C -- Observed milk crates being used for storage shelving. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace. REPEAT
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed damage/rust on the back of the prep unit lid. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed one rubber spatula in bad repair. Utensils shall be maintained in good repair. |
|
49
|
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 -- Clean around the top of milkshake blender, inside sides of microwave and shelving in prep unit. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT |