| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) PIC is not a Certified Food Protection Manager. (repeat) |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Disclosure shall identify the animal-derived food by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Pf
The burgers and eggs on the menu need an asterisk (*) beside each item and the statement "can be cooked to order" needs to be added to the reminder of the consumer advisory. Have the menu corrected within ten days (3/28). |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
Keep all chemicals (Lysol, spray cleaners etc..) stored with the other chemicals. Today hanging above the food prep sink. CDI by moving. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
The door handle on the two door cooler is broken. (repeat) Some of the wire shelving throughout the kitchen are starting to rust. (repeat) The shelving in the two door cooler is rusty. The work top cooler (not in use) has some rusty shelving. The wire rolling cart at the three compartment sink is rusty. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Wipe down sides of equipment. Clean fans used in kitchen. Clean the fry baskets. Wipe down the table under the cooking equipment. Clean the wire shelving above the three compartment sink. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Repair the leak in the drain at the wash compartment of the three compartment sink so that the sink compartment can be used without leaking and instead of using a bus tub to wash dishes in. (repeat) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 - Outdoor Storage Surface: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water.
Move the grease container and dumpster to the asphalt. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Clean floors under, beside and behind equipment and shelves. Clean ceiling tiles near HVAC vents. Recaulk the prep sink and three compartment sink to the wall. (repeat) Clean walls at hand sink and behind three compartment sink.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used.
Remove items not needed. Clean and organize storage areas and remove clutter. (repeat)
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean floors under shelving at baseboards.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace busted/missing floor tile under wire shelving where steam tables are stored. Replace missing and damaged ceiling tiles in kitchen area especially in the back near the two door freezer. Sand and paint wall at hand sink in the kitchen. Repair the wall in the men's restroom. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas.
No lights in the hood. 42-45 foot candles of light at the flat top and table across from flat top. Need 50 foot candles. 39 foot candles above the prep table in front of the prep sinks. Need 50 foot candles. (repeat)
6-202.11 - Light Bulbs, Protective Shielding: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Replace any missing light shields. |