| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
No paper towels available at handwashing sink in bathroom. CDI: PIC placed paper towels at handwashing sink
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf
No soap available at handwashing sink in bathroom CDI: PIC replaced soap at handwashing sink
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
One container of raw pork chop stacked directly over on container of raw shrimp in 2 door reach in cooler. CDI: PIC separated the containers of raw shrimp and raw pork chop to correct stacking order.
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
The bucket of chlorine sanitizer at the 3 comp sink tested >200 ppm. Ensure employees are testing sanitizer before using. CDI: PIC remade sanitizer at 100 ppm
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT Sliced bologna was not properly date marked in 2 door reach in cooler. PIC stated it has been cold holding for more than 24 hours. CDI: PIC properly date marked bologna
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
One employee was not wearing hair net while handling food. Ensure all food handling employees wear hair restraints.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT Shelving in coolers is rusted and needs replacement in make unit. Wire shelving is heavily rusted and needs replacement or resurfacing. Replace torn gasket at make unit.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT Additional cleaning is needed on and around all equipment, including fryers and hood vents. Need cleaning in interiors of refrigeration units to remove debris and residues. Cleaning needed on handles and gaskets of the pull out drawers where grease is accumulating.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
Spray nozzle attached to hose with no backflow preventor under 2 comp sink. If you want to keep spray nozzle attached, then a dual check valve is required. CDI: Spray nozzle unattached.
5-202.14 A backflow or back siphonage prevention device installed on a water supply system shall meet ASSE standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
All garbage doors open. Keep garbage doors closed to prevent pests and rodents.
5-501.113 Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT Facility needs cleaning on floors, walls, and ceilings throughout. Particularly around and under equipment. Ventilation covers need cleaning. Recaulking needs to be done at handwashing sink and 2 comp sink.
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.
Replace/repair low grout throughout especially by the ice machine. Light shield by the drive thru window needs to be reattached to the ceiling.
6-501.11 Floors, walls, and ceilings including attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |