| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
PIC is not food safety certified. |
| 4 |
2 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
Yes |
Yes |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
observed employee beverages stored in food prep area with exposed food.
CDI -employee beverages stored below work surfaces.
REPEAT VIOLATION
Verification within 10 days. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
mens and womens restroom did not have hand soap at handsinks.
CDI added hand soap.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed multiple utensils stored in handsink in cooking area.
CDI - removed and sent to wash. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
observed food debris on plastic containers stored as clean. observed dried food debris on tomato slicer. observed dried food debris on slicer. CDI by wash, rinse, sanitize. REPEAT VIOLATION
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizing solution in 3 comp sink testing 10ppm chlorine. CDI corrected to 100ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed heavy build-up on soda fountain nozzles. CDI by wash, rinse, and sanitize.
Verification required within days. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed cooked chicken wings stored at fryers > 41F.
observed crab sticks stored in prep area > 41F.
CDI- chicken wings and crab stick returned to cooler. Do not leave food items off of temperature control for long periods of time during prep. Return food to cooler immediately to avoid temperture loss. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
observed cans of food stored on the floor. observed bevearge boxes stored on floor. observed container of tomato sauce stored on the floor.
CDI- items stored above floor > 6 inches. |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
observed single service clam shell contianers stored on the floor. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
observed food debris/residue build-up on storage shelves, cooler door handles, equipment. |
| 50 |
1 |
Sewage and waste water properly disposed |
No |
No |
No |
No |
Yes |
5-402.13 Conveying Sewage - P
observed can wash basin holding water. drain appears to be clogged.
all other drains appear to be fuctioning properly.
Verification required within 10 days. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
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. Caution should be used to minimize food exposure.
observed food debris on floors in kitchen. floor drains need to be cleaned. |