| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on food preparation counters. Make sure to store drinks in a manner where contamination of food/utensils will not occur. CDI Drink discarded. REPEAT |
|
13
|
0
|
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 General comment. Observed food employee carrying sanitizer bucket and pan of exposed pans together while wearing gloves. CDI PIC directed food employee to place container down; complete one task at a time to prevent contamination. |
|
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 equipment/utensils being stored as clean with food debris. CDI Items returned to ware washing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mozzarella in pull out drawer date marked for 12/14 and cold holding at 56 degrees. CDI Produt discarded. Observed spring mix being stored in flip top with bag not in pan; holding above 45 degrees. CDI Spring mix removed and placed in walk in cooler for rapid cool down. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 Observed tomato sofrito date marked for 12/6 and date marked for 21 days. CDI Product discarded. Observed second pan date marked for 21 days on 12/13. CDI Allowed establishment to date mark for 7 days. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 food on the floor in the freezer (truck delivered 12/13). Make sure to store food at least 6 inches off the floor. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing watches and rings while performing food preparatin. Make sure food employees only wear a plain wedding band etc to ensure hand washing is effective. REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so sanitizer can dry and work effectively. REPEAT |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as drainboards, basins, spray arms etc shall be cleaned every 24 hours, as soon as accumulation occurs or prior to use. Observed significant food debris on clean side. Make sure to increase cleaning frequency. REPEAT.
*Concerns are that food contact surfaces may not be getting cleaned properly.* |
|
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 build-up and debris on soda machine and ice machine dispenser. Make sure to increase cleaning frequency. |