| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
**2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee touch garbage with gloved hands and then do a glove change without hand washing. Food employee washed hands using proper hand washing procedure and then donned new pair of gloves. CORRECTED DURING INSPECTION |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
**5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf. Observed food employee using hand sink to fill up wet wiping cloth bucket. Food employee moved to the 3 compartment sink to fill up wet wiping cloth bucket. CORRECTED DURING INSPECTION |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
**3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed sweet potatoes in hot box reheating for 45 minutes at 88F. Food employee moved sweet potatoes to oven to reheat rapidly. CORRECTED DURING INSPECTION |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain time/temperature control for safety foods in cold holding at 41F or less. Observed garden salad on display at 50F. PIC voluntarily discarded items. CORRECTED DURING INSPECTION. REPEAT VIOLATION |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
**7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer with not diluted bleach. PIC remade sanitizer solution to 100ppm. CORRECTED DURING INSPECTION
**7-102.11 Label working containers of toxic materials such as cleaners and sanitizers, with the common name of the contents.-Pf Observed unlabeled bottle of sanitizer solution. PIC labeled sanitizer bottle. CORRECTED DURING INSPECTION |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Premises shall be maintained free of insects, rodents, and other pests. Observed live flies in establishment and rodent droppings in cabinet. Continue working with pest servicer. REPEAT VIOLATION |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses of food preparation, food dispensing utensils shall be stored with there handle stored above the food. Observed scoop stored in sugar and breading flour with handle touching food. Food employee removed scoop from items. CORRECTED DURING INSPECTION |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Single service items shall be stored in a clean dry location where they are not exposed to splash, dust, or other contamination. Observed single service brown paper to go bags stored under cabinet with rodent droppings present. Recommend storage brown paper bags in plastic bags or plastic containers. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Observed faces, handles, gaskets and inside of refrigeration units, tracks of deli chub case, and inside cabinets in need of additional cleaning. REPEAT VIOLATION |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A) Physical facilities shall be cleaned as often as necessary to keep them clean. Observed floors, walls, ceilings, and ceiling air vents throughout establishment under and behind equipment and shelving in need of additional cleaning. REPEAT VIOLATION
**6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile water active water damage with water leaking on the floor. No food is affected. |