| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager and has passed a test under ANSI. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B)-Dirty utensils stored in hand sink. A handwashing sink may not be used for purposes other than handwashing. PIC relocated soiled utensils to 3 comp sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1)-Raw chicken stored over cheese & condiments in makeup reach-in. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Raw chicken relocated to bottom of reach-in. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A)-Cleanliness of utensils has improved; however, a few soiled utensils (sifter, scooper) found in clean storage. Equipment food contact surfaces of utensils shall be clean to sight & touch. Utensils pulled to be cleaned. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B)-Cooked noodles, turkey wings, turkey stock 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. PIC dated items at this time. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-204.112 (B)-Chest freezer, waffle reach-in, and cold drawer missing thermometers. Provide and position correctly an air thermometer in cold/hot holding equipment.
4-302.12-Food thermometer not maintained & used in unit. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. A return trip by 12/6/25 to verify food thermometer. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12-Label sauce bottles, dried ingredients, shaker cups, etc. Working containers holding food or ingredients removed from their original packaging shall be labeled. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11(A)-Food employee not wearing hair & beard restraint. Food employees shall wear hair & beard restraints that are designed & worn effectively to keep their hair from contacting food, equipment, etc. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B)-Several rags stored on 3 comp sink & equipment. Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13-Keep exterior & interior surfaces of makeup, grill area, equipment tables, shelves, dried storage containers, etc clean of soil residue. Nonfood contact surfaces of equipment shall be kept clean. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13-Wastewater emptied onto ground behind unit. Maintain sanitary sewage system according to Law. Valve closed to prevent sewage from leaking onto ground. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12-Floors & walls in unit need cleaning. Physical facilities shall be kept clean. |