| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
The establishment did not have any papertowels at hand sink upon EHS arrival.
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels, or a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
CDI- The PIC provided paper towels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C)
Drink nozzles observed soiled with black build up.
In EQUIPMENT such as dispensing nozzles, equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Increase cleaning frequency of drink nozzles. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw chicken breast at breading station observed measuring above 41F.
Time/temperature control for food safety shall be maintained at 41F or below
CDI- PIC discarded chicken. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-201.11 Separation - Storage (P)
Observed chemical spray bottle on the prep counter next to grill.
Chemicals shall be stored so they can not contaminate FOOD, equipment, and utensils.
CDI-Person in charge (PIC) moved chemical spray bottle to chemical storage area. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wiping cloths observed being stored on prep counter near grill.
Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Observe several clean pans stacked wet on the shelving near the 3-comparment sink.
Clean equipment and utensils shall be stored as in a self-draining position that allows air drying. |
|
47
|
0.50
|
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)
Observed torn gaskets at refrigerator units under hot holding line and freezer unit next to grill.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Equipment shall be maintained in a state of good repair and condition. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Observed food debris inside gaskets throughout the kitchen.
Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
COMMENT *NO POINTS TAKEN*
5-501.17 Toilet Room Receptacle, Covered (C)
Bathroom did not have a covered trash can in unisex bathroom.
A toilet room used by females shall be provided with a covered receptacle (trash can) for sanitary napkins. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
Dumpster doors observed open.
Receptacles and waste handling units for REFUSE, recyclables, and returnable shall be kept covered.
CDI - Dumpster doors were closed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
COMMENT *NO POINTS TAKEN*
6-501.12 Cleaning, Frequency and Restrictions (C)
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Floors observed soiled throughout the facility.
Increase cleaning frequency. |