| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - A certified food protection manager shall have ANSI accredited certificate. Observed PIC with no current certificate. Please obtain. REPEAT |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Observed chemicals hanging on edge of sink. Please maintain access to handwashing sink. REPEAT |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 - Safe, Unadulterated, and Honestly Presented: Food shall be safe for consumption, unadulterated and honestly presented. P Observed 2 bottles of hot sauce stored in back dry storage area. Per label on bottles, refrigerate after opening. CDI- PIC discarded bottles. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
Observed unwashed produce above RTE chicken wings, and deli meat. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Observed sanitizer at 0 ppm. Ensure sanitizer is made at 50-100ppm. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed tomatoes, coleslaw, and lettuce in prep top by grill above 41F ( See temp chart). PIC states that the lid was left open for too long. Ensure proper closing of lid after every use to maintain temperature. EHS suggest ensuring that top is holding cold. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P
Observed missing date mark on cheese bag in lowboy. Observed garlic aioli sauce with expired date of 5/ 24/25. Observed chicken wings with date mark of 6/17. Wings were pulled out of freezer and PIC did not change label. PIC stated that wings were prepped 6/17 and were placed in freezer same day and batch was pulled this week on Monday. Observed PIC labeled cheese bag, Discarded garlic sauce and EHS explained to PIC that new date mark would be begin once pulled and thawed. PIC labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Observed prep top with an ambient at 67F. PIC states that lid was left open. Ensure temperature is being met for cold holding requiremnents |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed spices ( salt and pepper) without labels in back storage area. Label all items that are taken from original packaging. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed gasket torn in back 2 RIC door. Please replace. Observed a MAXXCOLD and TRUE holding in front that is no longer in service (they are being used for decoration. Observed 2 RIC in the back no longer in service. Please remove or repair. Observed dripping inside back RIC. Repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed gaskets with minor food debris. Clean to avoid accumulation. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 - Cleaning of Plumbing Fixtures: Maintain clean handwashing sinks, toilets and urinals in the facility. COMMENT: Observed men's bathroom with toilet soiled. Ensure proper cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed soiled walls, corners and underneath equipment throughout establishment. Ensure proper cleaning. Observed ceiling tiles stained or dropping. |