| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 - 0 pts - Observed employee work with soiled dishes and clean dishes but not wash hands in between. CDI- Employee corrected. Hand sanitizer does not substitute handwashing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - 0 pts - No paper towels at hand sink. CDI- Napkins added until paper towels are received. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - In use chlorine dish machine read 0 ppm. CDI- Machine was primed by EHS and read 50 ppm. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 - Brie cheese was not dated. CDI- Item discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Milk (6/23), pasta salad (6/22), honey butter, and feta cheese (6/22) were not discarded when required. CDI- Items were discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF - Establishment was approved for a variance for the two compartment sink. Current procedures were not being followed and logs were not completed. CDI- PIC corrected staff and have completed logs for today. Ensure logs are completed every day and procedures are available. |
|
31
|
1
|
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 - Repeat - Melons tightly covered in walk in cooler. CDI- Items loosely covered. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0 pts - Back door was left open with no effective protection. Observed a fly near back door.
Maintain doors closed unless they are screened or have an air curtain. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Utensils are being cloth dried. Discontinue.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Storage drawers of utensils are soiled. Clean as often as necessary to prevent build up of crumbs and debris. |
|
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. - 0 pts - Observed some shelving above two compartment sink chipping. Replace. |
|
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. - 0 pts - Cleaning needed on the exterior of the utensil drawers. |
|
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/Clean. - 0pts -
Floors: Observed several broken or cracked floor tiles. Repair.
Walls: Cleaning needed on walls behind dish machine to remove mold build up. Remove molded caulk and replace with fresh.
Fixtures: Repair soap dispenser. |