| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P .2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P2-301.15 Only wash hands in handwashing sink.-PFObserved no washing b/t glove changes, using clean hand to turn off water faucet, no barrier, using dump sink to rinse hands etc.. CDI by instruction and rewashing. |
|
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 worker using bare hand and wrists to agitate the washed cut lettuce. CDI- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser not working at one handsink. CDI |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed prepared veggies under boxed unprocessed veggies. CDI- rearranged3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bottom of one pan in direct contact with food from pan underneath, chicken wings, ribs, dessert stacks- CDI by placing barriers3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed gloves touch trashcans and door handles mid-task. CDI- gloves removed, hands washed, reglove |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine and tomato slicer w/debris. VR |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Discontinue offering an undercooked hamburger on your kids menu immediately. CDI- paper menus discarded |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roasted peppers-53F, fruit-47F, tomato & cut lettuce- 49F in a reachin cooler on line, CDI- discard and remove to cool. |
|
21
|
1.50
|
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. -Pf3-501.18 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 labels missing from ribs, potatoes au gratin, etc.. Observed Used by label w/prep date recorded. CDI w/instruction and relabel. Establish a reliable system that all works know. |
|
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 CDI-Observed in compliance label for butter but no written procedure. Template shared for completion onsite. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed open sanitizer concentrate with no lid or label on the clean drainboard at the bar. CDI- moved to closed labeled container. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bartender stuffing olives without restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple wet cloths on back prep tables. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 2 tongs stuck in sanitizer filled bucket, observed handle in the cole slaw. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed standing mixer bowl needs replacing. |
|
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 with pistol grip spray nozzle engaged and no back flow prevention device in place. CDI-Removed the pistol grip. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed kitchen handsinks in need of cleaning. |