| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F)-Food employee observed prepping raw burgers and not washing hands prior to putting on new gloves to work with grill utensils. Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. Food employee educated and properly washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12-Kitchen hand sink out of hand towels. Provide paper towels or approved alternative for hand drying at each handsink. PIC placed paper towels at hand sink. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11(A)(1)-Raw shell eggs & sausage over ready-to-eat food in reach-in and raw opened foods over ready-to-eat frozen food in reach-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Verification required by 5/16/26. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A)-Utensils found soiled & with food residue in clean storage. Equipment food contact surfaces & utensils shall be clean to sight & touch. PIC pulled utensils to be cleaned.
4-602.11(E )-Breading containers and dried ingredient containers need cleaning. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
4-602.11-Cutting board, can opener and multi-use food containers & lids on steam table need cleaning and Equipment Food-Contact Surfaces and Utensils - Cleaning frequency after use or every 4hrs.
4-602.12 (B)-Microwave needs cleaning. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B)-Opened container of coleslaw, hotdogs, bologna, sliced tomatoes & prepped lettuce opened/prepped yesterday not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). PIC dated items.
. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12(A)(B)-Handles for dispensing spoon & scoops found stored inside containers touching food. Food dispensing utensils shall be stored with their handles above the food. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(A)(1)-Container of utensils uncovered found with food debri stored under microwave, shelving soiled, and drainboard used for air drying utensils found soiled . Cleaned utensils shall be stored in a clean, dry location. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10-Replace warmer with commercial NSF or ANSI equivalent equipment. Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13-Equipment surfaces such makeup, reach-ins, gaskets, equipment tables, racks, dry storage area, hand sink, 3 comp sink, etc need cleaning. Nonfood contact surfaces of equipment shall be kept clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15-3 comp sink leaking and needs to be repaired. Maintain a plumbing system in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11&6-501.12(A)-Repair wall in mens restroom and keep floors throughout establishment clean. Physical facilities shall be maintained in good repair and kept clean. |