| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C) |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Observed employee drinks stored above and on prep surfaces and with clean equipment. Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) No soap at handwashing sink. Each handwashing sink shall be supplied with hand cleaning bar, liquid, or powder soap. CDI- pic provided soap for handwashing sink.
6-301.12 No paper towels at handwashing sink. Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.14 Post a handwash sign at each handwashing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Quaternary ammonium sanitizer in use at 3-compartment sink was below the required concentration. Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI- pic added tablets to increase concentration. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Cold hold prep unit holding TCS foods at 53 degrees. Maintain TCS foods in cold holding at 41F or less. -P CDI- pic states foods were placed in cooler at opening. Foods moved to walk-in cooler. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 Thawing (Pf) Bag of cooked chicken observed thawing outside of temperature control. Foods shall be thawed in mechanical refrigeration, as part of the cooking process, or under running water not to exceed 70 degrees. CDI- pic placed item in cooler. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Prep cooler does not have an ambient thermometer. (B) Provide and position correctly an air thermometer in cold/hot holding equipment. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Flies observed in kitchen during inspection. Keep the premises free of insects, rodents, and other pests. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Other than a plain band, employees shall have no jewelry on hands or wrists. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Observed single-service articles stored on floor in kitchen. (A)(C) 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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-101.11 Observed Lowe's buckets used for food storage. (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
4-205.10 Food Equipment, Certification and Classification (C) Observed non-NSF chest freezer. Except for toasters, mixers, microwaves, water heaters and hood food equipment must be NSF or equivalent. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Establishment is required to have a testing method for sanitizer. PIC unable to locate quaternary ammonium test strips. |