| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC holds ServSafe Food Handler certificate but not "Manager". He also took the exam online. It must be taken at a proctored location. You have 210 days from permit issuance to obtain. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages and employee food on the prep sink. Observed employee beverages and food above the prep sink. Observed employee beverages in the dry storage shelving. Moved all to a dedicated area. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed cashier enter the kitchen and she did not wash her hands. Advised that even though she was the cashier she also handles single service containers and must wash hands. She complied. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket being stored in the front hand sink. Relocated bucket. It ended up back in the hand sink and was moved again. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed white american cheese stacked above the 'fill line' in the prep unit temping at 44F. They go through this very quickly during lunch rush. PIC will reduce amount of cheese and deli meats to under the 'fill line' in the future. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed detergent bucket being used as a sanitizer bucket and sanitizer buckets being used to store soapy water. PIC to switch bucket use.
7-201.11 Store toxic materials to avoid contamination. -P Observed Fabuloso stored on the preparation sink. Relocated. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Towels were in a bucket with sanitizer below 50ppm. Towels were not submerged. Added water and chlorine to the bucket to bring up to 100ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers wet stacked. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee utensils being stored with restaurant utensils. Observed cell phone, candy, Advil stored above prep sink. All were relocated to designated area. |