| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork and raw beef stored above RTE cheese inside walk-in cooler.
CDI all raw meats properly stored according to final cooking temp.
3-304.15(A) 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed worker wear gloves used for loading dirty dishes and then unloading clean dishes.
CDI gloves changed and hands properly washed before doning gloves.D48 |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Where room temp required, observed more than 4 hrs b/t cleaning for FCS in contact with TCS foods, Observed cutting board and utensils used with TCS foods and not properly washed, rinsed and sanitized every 4 hours. CDI board and utensils placed into dirty dish pit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 3-501.18 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 garlic oil mixture using 7 day shelf life with a temperature of 43 degrees F. CDI mixture discarded. |
|
31
|
0.50
|
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 Observed numerous contaners of roasted tomatoes, sliced tomatoes, raw beef, heat treated sauce, Cut lettuce,. Garlic sauce all measuring 50-53 degrees inside prep coolers and walk-in cooler; CDI all items placed into walk-in cooler uncovered to quickly cool after prep. |
|
36
|
1
|
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 large amounts of flies and observed one live juvenile roach in kitchen area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
(general comment) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed whole romaine lettuce stored directly on dirty shelving. CDI lettuce discarded. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 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 scoop handles stored down in dry food products between use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
(general comment)
4-501.12 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.
4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on reach-in cooler and freezing unit doors in need of repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment)
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, shelving, hood filters etc) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(general comment)
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 cleaning issues to PHYSICAL FACILITIES. (floor). |