| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee wash hands and did not use paper towels because there were no papertowels. CDI - educated about proper handwashing procedures. Provided papertowels and employees washed hands properly.
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating hands during handwashing by turning sink off with bare hands. CDI - educated about proper handwashing procedures with an emphasis on preventing recontamination. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf REPEAT VIOLATION. Observed handsink that was blocked by trashcan. CDI - relocated trashcan.
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF REPEAT VIOLATION. Observed items being used in handsinks in multiple location such as storage and filling up containers with water. CDI - educated that handsinks are only for washing hands.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI - provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at kitchen handsink. CDI - provided papertowels. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of olive oil without a label on the squeeze bottle. Advised to have all working containers of food with labels. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - educated to always wear a hair restraint during food preparation. Employee put on hat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed items exposed to contamination that are stored on sanitizer drain board at the 3 compartment sink. Advised to provide a splash guard to the handsink on that side of the 3 compartment sink to protect clean utensils and equipment. |
|
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. Observed torn gaskets at the reach in units. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted racks in refrigerator and reach in units. Observed rusted storage racks. Observed build up on kitchen equipment throughout. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed p-trap leaking at the handsink to the left of the 3 compartment sink. Advised to repair. |
|
53
|
0
|
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. Observed discolored ceiling. Observed wall damage throughout. Observed paint chipping throughout. Advised to repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed a purse stored above the clean drain board of the dish machine. Advised to protect all cleaned and sanitized items. |