| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at hand sink near 3 part sink in dish room. CDI - soap replaced.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink near dish machine in dish room. CDI - paper towels replaced. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee consume personal beverage with gloved hands and then proceed to return to food prep duties with same soiled gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. |
|
14
|
0
|
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 can opener with dried buildup on blade area and wedger with dried residue on blades. CDI - items removed to dish for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed breakfast items including ham at 109, cooked eggs at 121, diced potatoes at 117 and roasted tomatoes at 90 plated for service holding at less than 135f in heated cabinets at two different locations. CDI - Items continued through service as they were plated approximately 1 hour prior. PIC discussed with employee and determined that sterno was not in use as required in the cabinets. Maintain TCS foods in hot holding at 135f or use TPHC procedures. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical with no identification. CDI - discarded. Label all chemicals. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling in deep plastic tubs sealed with lids in cooler. CDI- PIC uncovered and spread out into shallow portions to quickly cool prior to using for salad assembly. REPEAT |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist exposed above glove while assembling food items in prep area. Remove jewelry and watches from wrist when handling food. |
|
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 damaged gaskets on main walk in freezer and main walk in cooler. Repair/replace. |
|
53
|
0
|
Physical facilities installed, maintained and 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. Caution should be used to minimize food exposure. Observed dusty buildup on ceiling areas surrounding ventilation directly over clean utensils in dish room. Clean to prevent contamination. |