| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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- Observed an employee scrub and handle dirty dishware. Without washing her hands she attempted to handle clean dishware. CDI- The new employee |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed RTE croutons, onions turkey, and lettuce all uncovered. PIC covered items. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -REPEAT-P- Observed sausage, mozzarella cheese, and pepperoni all at 48-50F in a flip top unit. CDI- Items were voluntarily discarded.
NOTE: In 2019 if TCS foods are not kept at 41F or less a violation of this rule will occur.
NOTE: If this critical item is found to be out of compliance during the next inspection an action plan will be recommended. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a sanitizer bucket of sanitizer not labeled. CDI- Employee labeled the item. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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- Observed a spring mix at 48F in a flip top unit. Ensure all TCS foods are at 45F before they are placed in a flip top. Also observed spinach (50F) in a low boy and roast beef (50F) in the walk in tightly covered and in deep pans. CDI- The spring mix was placed in a low boy uncovered to quickly cool. The spinach was uncovered and reduced in size to quickly cool. Also the roast beef was uncovered and placed into an ice bath to quickly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several fruit flies and house flies throughout the facility. |
|
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- Observed shelving in a reach in cooler starting to rust. Observed broken handles on several cold holding equipment. Low boy doors are off track.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards on the flip top unit in need of replacing due to deep cuts and grooves. |
|
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.- REPEAT- Observed several fans in the kitchen with dust build up. Also observed grease build on cookline equipment. A low boy near the reach in cooler is in need of cleaning on the inside due to food debris build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed hard to reach areas on the floors and walls in need of cleaning due to debris build up.
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 FRP walls near can wash and handsink in need of repair due to damaged molding. Observed damage to the ceiling in which causes it to not be smooth and easy to clean. Repair all items. |