| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered/ opened employee beverages stored on cart, on shelving in prep area, bar area, and also in pan in prep cooler drawer. CDI- all beverage storage corrected by PIC David, Shan, and employee. REPEAT |
|
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
2-301.14 Wash hands before donning gloves and between gloves uses. -P Utensil washing employee observed to be wearing gloves while working at dish machine. Employee handled soiled utensils and then handled clean utensils without removing gloves and washing hands. CDI- employee removed gloves and washed hands. (0pts) |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Wet papertowels and ladle in handwashing sink on main cook line, cut lemons in sink at bar area. CDI- all items removed from sink. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Pasta in prep cooler drawers on the far right side not maintaining temperature control of 3 pans of pasta advised by David to be stored from overnight. PIC voluntarily discarded cooked pasta. Return visit to be completed by 12/8/16 to check for repair. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Dry seasonings on the grill side opposite of the salad/ pizza station not labeled. Employee's still completing opening procedures at the start of inspection, all other items labeled as required. (0pts) |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Male employee's with longer/ hanging beards preparing foods and working in food preparation areas with no beard guards. CDI- discussed with PIC David in regards to requirements. (0pts) |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Utensils in warewashing room being washed and nested together without allowing for air drying. Allow washed utensils to air dry prior to tightly nesting together. REPEAT |
|
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.
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Some damage to gasket of walk in cooler, prep cooler drawer not maintaining temperature. Repair of both is required. (0pts) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and food debris throughout on cook line. Cleaning is needed. (0pts) |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered trash bin in employee women's restroom. Provide covered trash bin. (0pts) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. One light at pizza station not shielded/ shatter resistant as required. Provide shielding/ shatter resistant bulb. (0pts) |