| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Written procedures not available. CDI - new procedures provided. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Two dishes observed with some food residue in the clean dish storage. CDI - pans moved to 3-comp sink.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. One thermometer had remnants of grease on the tip. CDI - cleaned and sanitized during inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its procedural hold time, if the food is in unmarked containers, or marked with a time that exceeds the time limit. Two containers of chicken wings, a chicken wrap, and a sausage biscuit were all past their recorded discard time on the packaging in the hot retail grab n go box. CDI - items were discarded. Recommend setting timers for discard times. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wet wiping cloth on prep sink. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacks of pans on the clean dish storage shelving.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.Cleaning needed inside bins containing clean utensils and squeeze bottles. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed inside pizza prep, sandwich prep, and raw meats reach-in. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid open on cardboard dumpster. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Cleaning needed on built-in cabinets at front counter, floors throughout back prep space, and pipes underneath 3-comp sink and prep sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks stored among boxes of single-use items next to walk-in freezer. |