| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A). A handwashing sink shall be maintained so that it is accessible for employee usage at all times. Large container blocking front handwash sink. 6-301.12 (B). Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. Establishment out of paper towels. PIC placed napkins out until truck arrives. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4). Food shall be protected from cross contamination by storing in packages, covered containers, or wrappings. Hot chocolate powder left uncovered. PIC placed cover on item. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 (C)(2). A quat sanitizer used in a sanitizing solution for a manual or mechanical operation shall have a concentration as specified under 7-204.11, and as indicated by the manufacturers use directions. Quat at 3-comp at 0 ppm. PIC ran to nearby store to pick up more sanitizer, establishment had ran out of sanitizer. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 (b). Toxic material shall be stored so they cannot contaminate food, equipment, utensils, linens, and single service articles by locating the toxic material in an area that is not above any of the listed items. Cleaning chemical stored on top of coffee maker. PIC relocated chemical to correct storage. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B). Cold holding equipment used for TCS food shall include at least 1 integral temperature measuring device. Reach in #2 missing thermometer. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12. Working containers holding food shall be labeled with common name. Matcha, hot chocolate powder, everything bagel seasoning by food make up, and sugar bin require label. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B)(1). Clean equipment and utensils shall be stored in a self draining position that allows air drying. Dishes on clean rack stacked wet. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19. The temperature of the wash solution in the manual ware washing shall be 110F, Wash solution at 58F. PIC added hot water to increase to 110F. 4-501.18. The wash, rinse, and sanitizing solutions shall be maintained clean. Black specs in sanitizer solution. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Gaskets and interior of cold hold drawers at food prep require cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 (B). Suitable facilities shall be used for the orderly storage of employee possession’s. Employee phones stored by food prep area and mobile order pick up. |