| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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.-P - Employee observed working with soiled utensils and clean utensils without removing gloves and properly washing hands in between. CDI- Employee removed gloves, properly washed hands, and rewashed utensils.
2-301.14 Wash hands after activities that contaminate them.-P - Employee observed washing hands properly but recontaminating hands with hand sink handles. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- employee rewashed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - The hot water at the hand sink at the cook line read 85F. Hot water shall be 100 F at all times. A verification is required. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - 0 pts - Observed cooled lentils and several items in reach in cooler not covered. Unless items are actively cooling all food shall be properly covered. CDI- Items were properly covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P.- Repeat - Working sanitizer at three compartment sink read 100 ppm. CDI- Sanitizer vat was discarded and replaced with fresh. Sanitizer read 200 ppm.
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Several plates and two utensils observed soiled. CDI- Items were rewashed. Ice machine observed with severe mold build up. A verification is required. |
|
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 - 0 pts - One container of lettuce stored in produce walk in cooler tightly covered. CDI- Container of lettuce was loosely covered. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Repeat - Single service boxes are being stored on the floor in upstairs area and in unfinished attic area. All single service items shall be stored in complete finished rooms at least 6 inches off the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Repeat - Most shelving used for dry storage, utensil drying, and in reach ins and walk in coolers are chipping or have been painted with unapproved paint. Replace.
4-502.11(A) Maintain utensils in good repair. - Several lexan pan observed cracked on corners. Replace. |
|
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. - Cleaning needed in the salad reach in unit and shelving, on the lower shelf of utensil washing, and sides of white commercial refrigerators. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. .- Repeat - Lid of dumpster was open at time of inspection. Keep lid closed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat - Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed plywood walls, unfinished floors and ceilings in attic and side storage upstairs. Rugs are covering torn linoleum in small dry storage room upstairs. Cracks, crevices and general repair needed throughout.
6-502.12 Floors, walls, ceilings shall be clean. Walls: Cleaning needed on walls in dish room. Recaulking needed at the cook line handsink. Floors: Cleaning needed in produce walk in cooler and in bar area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C - 0 pts - Repeat - Lighting at ice bin in bar and produce walk in cooler must be increased. Lighting at ice bin shall be 50 foot candles and in walk in cooler at least 10 foot candles. |