| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand washing sign posted at back of house hand sink. EHS provided new sign during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed employee using gloved hands to repeatedly touch and adjust face mask while preparing food. CDI - Gloves changed and hands washed. EHS recommends employees utilize face masks that fit without the need for repeated adjustment.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed peppers stored directly above RTE deli meats in walk in cooler. CDI - PIC relocated peppers. Do not store unclean produce above ready to eat foods in coolers. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black organic buildup present in soda dispenser nozzles. Clean frequently to prevent buildup. |
|
21
|
1.50
|
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. Observed chubs of bulk cheese in front display case with no date marking present. PIC noted cheese will be used for more than one day. Observed bulk plastic tub of canned mushrooms in walk in cooler with no date marking present. CDI - PIC applied date marking. Ensure all TCS foods that are opened or prepared and are kept longer than 24 hours have a date mark present. REPEAT |
|
31
|
0
|
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 deep covered pans of prepared lettuce cooling stacked on top of one another in walk in cooler. CDI - PIC spread lettuce onto shallow metal pan to facilitate rapid cooling to 41f. When cooling foods, use methods that allow the food to cool quickly. Do not place foods into deep tightly covered containers and stack on top of one another while cooling. |
|
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 cases of bottled beverages sitting directly on floor in back stock area. Store all food at leas 6 inches off of the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two soiled wiping cloths hanging at front counter. Cloths observed repeatedly used during inspection and both were visibly soiled. Once a wiping cloth has been used, place it into a container of sanitizer if it will be used again or remove it to soiled linen container. |
|
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. Various pieces of equipment in poor repair including drawer cooler out of service, grill top door will not remain closed, rusty/corroded legs and sides of equipment, front line shelving in poor repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and other buildup on various non food surfaces of equipment throughout the facility. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Detached baseboards and other various flooring and wall damage throughout needs repair. REPEAT
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 food debris and other buildup on flooring under/behind equipment and in walk in cooler. Black moldy buildup on wall surfaces behind 3 part sink. |