| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
PIC does not hold a servsafe certification. I will let PIC know when the next class will be held. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many utensils and containers with food residue left. Observed a spatula with food left on it, the middle section of the tongs have food residue built up, and containers with grease accumulated and left over residue from lettuce dried up.
Preptop cutting board was very soiled around edges with accumulated food residue. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Foods shall be maintained at 41F or below during cold holding. Obsserved shredded lettuce, sliced tomatoes, and sliced cheese above 41 degrees in the top prep unit across from the grill. Recommendation keep this closed when you are not cooking and for the shredded lettuce do not fill the container with so much lettuce to allow the lettuce to have air flow and maintain temperature. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) If you are preparing food you must wear a hair restraint. PIC was not wearing a hair restraint at time of inspection. Advised PIC to wear a hair restraint. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. |
|
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. Some gaskets to the reach in refrigerators need replacing. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces shall be kept free of an accumulation. Thoroughly clean inside and outside of cooking equipment, refrigerator and gaskets, freezers and gaskets, door frames of deli cases, and shelving throughout. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
The Backflow preventer for the can wash needs to be replaced. CDI - The hose was disconnected during inspection. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-203.12 Toilets and Urinals (C) Observed the toilet with fecal residue left in the toilet. The bathroom must be cleaned frequently especially with customers using this restroom. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Items in Back storage room need to be removed from premises or put on shelving off of the floor. |