| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch. Observed the produce preparation sink and sheet pans located on clean utensil rack visibly soiled and not in use. CDI- Produce sink clean and sanitized and sheet pans were placed at three compartment sink to be washed. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf): Proper procedures shall be followed when Food is held using Time as a Public Health Control. Observed swiss, sliced cheddar, and shredded cheese left on serving line in a partially melted state, with temperatures ranging from 68-70°F . The PIC stated the cheese had not been discarded. The cheese had been labeled to serve for another 4 hours and discarding at 2pm. CDI-Pic voluntarily discarded the pans of cheese. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C) : Food handlers must wear approved jewelry only such as plain band. Employees wearing hand/arm jewelry.
2-402.11 Effectiveness - Hair Restraints (C): Foodhandlers shall wear an effective hair restraint when preparing food. Employees wearing no hair restraints while preparing food on serving line. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Clean utensils shall be stored on a clean surface that is not exposed to splash. Observed clean utensils stored on unclean back splash of three comp sink, wall, and help sheet that had signs of moisture. CDI-Employee removed utensils to be washed and raised the rack higher to prevent cross contamination. |
|
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 (C): Equipment shall be maintained in good repair. Walk-in cooler door latch is broken, three compartment sink drains are damaged, and mobile food cart wheel is missing in walk-in cooler. Biscuit cooler is releasing excessive amount of condensation in cooler and needs to be addressed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C): Inside biscuit cooler, sides of equipment, racks in dry storage room storing clean utensils, racks inside walk-in cooler needs additional cleaning. |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P): Sewage shall be conveyed to the pint of disposal through an approved sewage system that is maintained and operated according to Law. Observed sewage ponding on the ground above drain field. Septic system needs to be properly repaired. Revisit 4/1/26 or can confirm by applying for repair permit at Environmental Health. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Floor tile coving is separating from wall in walk-in cooler and needs to be repaired.
6-501.12 Cleaning, Frequency and Restrictions (C): Floor in walk-in freezer needs additional cleaning. Observed sheet of ice under condenser and visibly soiled. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured at 32 fc under hood system at flat top grill, 40 fc above fryers under hood, and 44 fc across from fryers on serving line. At least 10fc is needed for storage and 50fc at work surfaces where food is prepared. |