| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)- Observed personal employee items stored commingled with retail food items or stored on prep table surfaces. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) Priority foundation A chair was blocking access to the hand sink near the registers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Noted large pack of meat trays blocking access to the dish room handwashing sink. Maintain access to all handwashing sinks. CDI- Noted items moved.
6-301.11 Handwashing Cleanser, Availability (Pf)- Noted soap missing for the handwashing sinks near the registers. Provide soap for handwashing at each handsink. CDI- Soap placed at handwashing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- No Quat sanitizer available at three compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- EHS able to replace bulk container of Quat sanitizer solution during time of inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 priority foundation. Unlabeled bottle of clorox. Label working containers of toxic materials such as cleaners and sanitizers once take from bulk supplies.CDI- The spray bottle was labeled once REHS spoke to PIC. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11Core: Cases of chicken stored on the ground near the back entrance of facility. Also noted food items stored on the floor in the outdoor walk-in cooler. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Observed a large pack of meat trays being stored on the floor in the dish room area. Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 - The cutting boards in the prep area are worn. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Need to clean the racks in the walk-in cooler and dry storage area. Also discussed removing the ice build-up along the walk-in freezer door frame. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Detail cleaning needed for floor spaces inside the walk in freezer unit. Increase frequency of cleaning. |