| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A). At least one person must be present during the time of the inspection who is a certified food protection manager, demonstrated by the successful completion of an accredited program such as Servsafe. No certified food protection manger present. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E)(4)(b). Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent the accumulation of soil and mold. Nozzles at both drink balcony found soiled. Dirty dishes observed in clean storage. PIC relocated to 3-comp for cleaning. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1). TCS foods shall be held at a temp of 135F or higher. Hot hold chili found at 114F. PIC reheated to 165F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2). TCS food shall be held at a temp of 41F or below. Pimento cheese and chopped tomatoes at grill make up found at 43F. PIC relocated to fridge. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11. Working containers used for storage of poisonous or toxic materials shall be with common name. Unlabeled chemical bottle at 3-comp. PIC discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (A)(3). Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using rapid cooling equipment. Grilled onions found at 125 and peppers found at 85. Ensure that items are cooled down to 41F before placing in pull out drawers at grill. PIC relocated to fridge to complete cooling process. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12. Working containers holding food shall be labeled with common name. shakers at grill require labeling. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 (B)(1). Cloths used for cleaning must be held between uses in chemical sanitizer solution. Wiping cloths of all sanitizer bins stored hanging on side of container. Ensure that cloths are submerged in solution. 3-304.14 (B)(1). Cloths used for cleaning must be held between uses in chemical sanitizer solution specified under 4-501.114 (200 to 400ppm quat). Sanitizer bin concentrations low. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (A). Equipment shall be maintained in good repair. Repair make up unit by ice cream. |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including sewage transport apparatus waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained and operated according to law. Leak observed below 3-comp sink. VR 07-02-26. |