| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee working at 3 part sink using hands load soiled dishes, rinse soiled sink basins, and immersing hands in unclean wash water then wipe off hands on towel and begin to handle cleaned and sanitized utensils without washing hands. CDI - EHS directed employee to wash hands before handling clean items. Hands washed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed various breakfast items including pork sausage, vegan chorizo, turkey sausage, and soy sausage holding less than 135f in heated unit. See chart. Heated warmer setting on lowest temperature. CDI - items reheated to above 165f and returned to holding unit which was turned up to higher heat setting. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of orange cleaner hanging on rack immediately adjacent to and above wraps at front line. Observed spray bottles of quat sanitizer stored sitting directly on top of bucket of bacon bits. CDI - chemicals removed to proper storage area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet used wiping cloths laying on equipment surfaces at beginning of inspection. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using towel to dry cleaned and sanitized cutting board before storing. Air dry equipment and utensils. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed napkins, straws, and hand towels stored directly on floor in back storage area. Store single service items at least 6 inches off of floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no functional test strips for in use quat sanitizer. Both containers of test strips observed during inspection heavily water damaged not capable of registering accurate reading. Verification required within 10 days. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on shelving in various areas of kitchen need cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & 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 dark buildup on floors under/behind equipment in kitchen area. Observed accumulated debris/buildup on floors in WIC need cleaning. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed establishment is pan frying in oil and has added commercial flat top for cooking sausage and other high fat proteins. No hood system is present in the facility. Heavy smoke and vapors present in the kitchen area. |