| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
•Food handlers did not wash their hands when starting work. The water pump was not turned on, until requested by the health dept., and after the pump was turned on it had to be immediately turned off due to a plumbing leak at the warewashing sink. 2-301.14 - When to Wash: Food employees shall wash their hands when switching between working with raw food and working with ready to eat foods. P PERMIT SUSPENDED |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
•The handsink did not initially have paper towels available. 6-301.12 - Hand Drying Provision Pf. CDI by PIC moving the towels to the handsink
•Hot or tempered water is not available at the handsink. 5-202.12 (A) - Handwashing Sink, Installation: Provide at least 100F water at handsinks (core) PERMIT SUSPENDED |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
•Several foods in hot holding were not hot enough including hot dog chili, collards, baked beans and chicken wings. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P CDI by voluntary discard. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
•Cut tomato and cheese were cold holding in the make unit above 41f. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P CDI by PIC voluntary discard |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Storage on the floor on the truck, cases of drinks stored on the floor. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
•Packaged unwashed head of lettuce found on the truck. All Produce shall be washed, prep'd and cooled at the commissary 3-302.15 - Washing Fruits and Vegetables: Wash fruits and vegetables prior to use. CDI by education, returning the lettuce to sink to be washed |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
•The shelving in the reachin freezer are rusted. 4-501.11 -Good Repair and Proper Adjustment: Equipment shall be maintained in a state of good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
•Cleaning needed on the flat grill to remove chipping accumulation. 4-601.11 Equipment, Nonfood-Contact Surfaces (C) Nonfood-Contact Surfaces of Equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
•There was no available water due to a fixture leak 5-103.12 - Pressure: Provide water under pressure to all fixtures. Pf . 5- 103.11(B) - Capacity: Provide sufficient hot water to meet the peak hot water demands. Pf. PERMIT SUSPENDED |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
•The facet on the warewashing sink fell off during the inspection after the water pump was turned on. 5-201.11 - Approved: A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law. P PERMIT SUSPENDED |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
•Floors need more frequent cleaning. 6-501.12 - Cleaning, Frequency and Restrictions
•Flooring is coming up and is no longer sealed. 6-501.11 - Repairing: Floors, walls, and ceilings. |