| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - Observed employee go outside and back in and work with clean equipment and utensils. / Observed employee move trash and not wash hands. / Observed employee close hand sink handles with clean hands. CDI - Employee addressed twice to washed hands. PIC discussed with employee. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed employee grab ice with bare hands and place in personal beverage. CDI -Ice discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer reading 0 ppm. CDI - Manually filled. Company called.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Observed severe mold build up on ice machine. |
|
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 tomatoes (53F) and lettuce (51F) overfilled on the line. CDI- Sections that were overfilled removed to cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 - TPHC for cheese approval states that establishment must maintain a log stating the date, time, and temperature of cheese to ensure it is maintained for less than 8 hours at a temperature of less than 85F. No log in place.
VERIFICATION REQUIRED - for log to capture all required items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 - 0 pts - Observed lettuce tightly covered in walk in and reach in. CDI -Lettuce was uncovered. |
|
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 severe condensation build up in bun walk in freezer. Unit must be repaired to prevent build up. |
|
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 - Observed cleaning needed on gaskets, exterior of equipment in all areas particularly hot hold drawers, and exterior of dicer. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - 0 pts - Observed hand sink slow to drain. |
|
53
|
0.50
|
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. - Repeat - Observed cleaning needed on walk in freezer floor. Observed damaged rear exit door. Bottom of the door observed severely rusted. Repair or replace |