| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed another cook line employee changing his gloves on the cook line without washing his hands. CDI He removed his gloves, washed hands and donned clean gloves. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity - PF Observed one dented number 10 can of beans in the dry storage area. CDI by removing from inventory. Facility may set distressed items in a separate, marked area to return to vendor or discard item. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed cook line employee crack eggs on the grill and contaminate her hands with raw egg. She touch utensils and started to touch the clean plates before being stopped to wash her hands. CDI ( corrected during inspection) hands were washed and instruction provided to use the single service glove/mitt on the cook line or wash hands each time eggs are cracked.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pre-cooked sausage links stored on the bottom shelf of the walk-in cooler under raw steaks and raw sausage tubes over cooked pot roast. CDI by switching the two items. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato soup at 121F in the hot hold cabinet. CDI by reheating to 167F in the microwave. Ensure microwaved food is rotated, stirred and left covered for 2 minutes so food is evenly heated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 portioned cups of mac and cheese at 50F in the top of the prep cooler. CDI by discarding the two cups and removing the overstacked cups from the prep cooler and placing them in the refrigerator. Don't fill pans past the fill line. A few items were 42F and 45F so points will be deducted on future inspections for these items. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 a gallon of milk in the back prep cooler not dated. CDI by discarding. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of milk on the walk-in cooler floor. CDI milk removed from the box and put on the shelf. Points were not taken escalated as only one item was on the floor. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Repeat 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing a braclet and another with a diamond ring on her finger. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash hose with pistol grip attachment left on and under pressure. CDI by turning off the water, relieving the pressure on the hose and removing the pistol grip attachment. Another in line back flow device needs to be installed if hose is not turned off, pressure is released and attachment removed after each use. The back flow preventor needs to have a dual check valve and meest ASSE 1022 standard. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on the trash dumpster. |