| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
Employee demonstrated minimum or insufficient knowledge of food protection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
No Certified Food Manager present at time of inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
Food contact surfaces such as refrigerator and freezer interior shall be cleaned and sanitized to remove dirty building inside of equipment. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
Observed a pot of chili on burner being held at 109 degrees Fahrenheit. Advised owner to discard chili based on the fact that the chili was below 135 degrees Fahrenheit for hot holding. Explained the correct method for hot holding of potentially hazardous foods. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Observed employee not wearing a hair restraint initially at the beginning of the inspection. Employee dorned a hair restraint. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
Non food contact surfaces such as stove, fryer shelves shall be cleaned. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
Bathroom doors need self-closing devices. Toilet fixtures in women's bathroom in need of repair. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Lids to dumpster shall be closed at all times. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Floors, walls are need need of repair; seal holes in kitchen floor. Inadequate lighting in food prep areas. Lights shall be shielded. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Dirty vents located under the hood system. Clean vents |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Potentially hazardous foods such cheese, lettuce and tomatoes being held above 41 degrees Fahrenheit. all potentially hazardous foods shall maintain a cold holding temperatur of 41 degrees Fahreneit or below. |