| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on the prep area at the cookline. CDI- Drink was voluntarily discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Obsereved food handler don gloves without handwashing. Hand sink at the cookline did not have paper towels. Food handler stated washing their hands in the back prep area. CDI- explained to the PIC the importance of when to wash their hands and washing hands properly. Hands were rewashed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Oberved no paper towels at the warewashing hand sink and the cookline hand sink. Facility is in the process of replacing the paper towel dispensers. CDI- PIC provided paper towels and explained/educated on the importance of providing all the necessary suppiles to properly wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored over cheese in the walk in cooler. CDI- PIC rearranged the order to prevent contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the "Clean" slicer with dry food debris. CDI- PIC rewashed and sanitized the slicer. |
|
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 feta cheese in the walk in cooler open yesterday without date marking. CDI- Allowed PIC to date since the date opned was determine. Improvement from the previous inspection on date marking. |
|
22
|
0
|
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 the lemon butter without a time, temped at 112F. CDI- Allowed to label with time since time out was determined. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken parmesan just prepped and breaded and not cooled prior to placing in the cooler drawers. Temped at 52F. CDI- PIC removed the container of chicken and placed in the walkin freezer to cool back down to 41F or below. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer bucket at the prep area at 50ppm of Quat. CDI- sanitizer bucket remade and is now at between 200-400 ppm of Quat. |
|
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 metal and plastic containers wet stacked. -REPEAT- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting along the front prep line heavily scratched and scored. |
|
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 front prep line gaskets on all refrigeration units in need of cleaning. |