| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed all employees on line wash hands for no more than 5 seconds. CDI hands washed. Repeat.
2-301.14 Wash hands after activities that contaminate them.-P
Observed employees handle faucet after handwashing without a barrier. CDI hands washed and paper towel used.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employees handle soiled utensils then put on gloves to handle food and handle raw meat then put on new gloves to handle RTE food. CDI hands washed and gloves changed. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw burger meat stored above raw bacon. CDI items relocated.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed employee raw deer sausage stored over mixed salad. CDI item relocated. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees using gloves to handle Raw items then go to RTE food, employees use gloves to change tasks and returning to food prep without handwash or glove change. CDI hands washed and gloves changed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed plastic containers, plates, and metal covers soiled with food debris. CDI items moved to be cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine with pink and black debris. Clean ice machine at a frequency to prevent accumulation. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed sliced lettuce at 48F, sliced cheese at 47F in the prep top, and waffle mix at 47F on the counter. CDI mix discarded and lettuce and tomato placed in walk in for cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed milk, mushrooms, diced ham, sliced ham, and chocolate milk not dated. CDI milk products discarded and other items dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed eggs that were on line and time stamp not changed when fresh batch placed on line. CDI PIC changed time. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation - C
Observed bug trapper stored in cabinet next to single service cups. CDI product relocated. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed gaskets that are in need of repair in all units. |
|
47
|
0
|
Non-food-contact surfaces clean |
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 reach in handles, reach in interior, gaskets, racks in walk in, and shelving. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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.
Observed ventilation in walk in and dry storage, walls in back kitchen, and floors in walk in that need to be cleaned.
6-502.12 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 hole in wall in back kitchen abd baseboards in back kitchen in need of repair. |
|
54
|
0
|
Meets ventilation and 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.
Observed employee drink and raw deer sausage stored with RTE food and above food for the facility. |