| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Observed an employee handbag by the sink. CDI- PIC removed handbag. Maintain access to hand sinks at all times. |
|
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: Maintain sanitizer at correct concentrations when being used to sanitize. P Observed no sanitizer in the establishment. PIC stated no sanitizer was provided on truck. EHS asked PIC how dishes were being washed. PIC stated with soap and warm water. CDI- PIC went out and bought chlorine sanitizer and made to correct concentration. Be sure sanitizer is made to correct concentration and wash, rinse, sanitize. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: The food is unmarked in containers or marked to exceed a 4 hour limit shall be discarded. P Observed several French toast & sausage tornado in self service with discard time at 9:47am and the current time was 11:14am. CDI- PIC discarded items. Be sure to discard items once 4 hour limit has been reached. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed insulated cups and lids on the floor in the storage area. Observed soda filled boxes on the floor in the storage area. Be sure to keep items 6 inches above the floor to prevent from contamination. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed lowboys in the food prep area with food debris accumulation. Observed racks and bottom of lowboys with food debris accumulation. Keep clean. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Dumpster doors left open with overflowing trash. Advised to increase frequency of pickups or additional dumpsters. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed food prep area with food debris on counter, floor and on equipment. Keep clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed a cup in the food prep area. Observed a phone and phone chargers in the food prep area. Observed a purse in the food prep area. Designate areas for employees. |