| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf. Observed unauthorized person empty a cup of water with ice into the hand sink, and proceed to rinse the cup out. CDI-education was done with PIC on people using hand sinks for other use. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P. Observed container of raw chicken tenders in refrigerator #2 stored above 41 . PIC stated tenders were in refrigerator since last night. CDI- items were discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf). Observed bags of pulled pork thawing in 3-comp sink at room temperature. Before that, PIC stated that he used warm water to thaw meat. Thaw food using correct thawing procedures. CDI- Bags of chicken breast were placed in glass door refrigerator in kitchen area. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Provide interior. ambient air thermometer in refrigerator #2 |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Observed several damp, wiping cloths stored on counters and surfaces in kitchen area. CDI- wiping cloths were stored in sanitizing solution. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cut vegetables before washing them. CDI- education was performed with employee. Vegetables were discarded. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core; The chest freezer is unapproved. Also, observed turkey fryer marked “for household use only” stored in dry storage area. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. REPEAT (1.0 pts). |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Soil residue accumulate on the cabinets, fryers, stove, and shelving in kitchen area. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT (1.0) |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11 Outdoor Storage Surface (C) The dumpster is placed on a surface that is absorbent. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. REPEAT Maintenance and cleanliness of garbage area has improved since the last inspection. REPEAT (1.0)
5-501.113 Covering Receptacles (C). Lid to dumpster was open at time of inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)and 6-501.12 Cleaning, Frequency and Restrictions (C) Observed cracked, worn & damaged floors, ceiling and wall behind dishmachine. Floors soiled and wall is soiled behind dishmachine. Physical facilities shall be maintained clean and in good repair. REPEAT (1 pt)
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area. |