| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee not washing hands before putting on gloves and before food preparation. CDI - educated to wash hands before putting on gloves and before food preparation. Employee washed hands properly.
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 dish washer not washing hands inbetween handling the dirty dishes and the clean dishes. CDI - educated to wash hands after handling dirty dishes and before handling the clean dishes. Advised to rewash items and wash hands. |
|
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 cauliflower and potatoes not covered in the walkin cooler. CDI - educated to keep items covered during storage to protect from contamiation. Food employee covered items with plastic wrap. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed immersion blender and knives with dried food debris on the food contact surfaces. CDI - brought to dishpit for a cleaning procedure. Educated to keep food contact surfaces clean. Spend more time with the spray arm, or use the 3 compartment sink for manual warewashing to scrub these items during the wash proceudure. There should be no food debris on the items after coming out of the dish pit or before going into the sanitizer compartment. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F.-P Observed red chicken did not meet cooling time/temperature criteria. Refer to temperature chart. The chicken was cooked last night and product was observed during the inspection at 53F. CDI - discarded product. Educated PIC and food employee about proper cooling time/temperature criteria along with cooling methods. Educated to leave food uncovered to allow heat transfer during the cooling phase. Use thermometers to verify temperature. Then cover food to protect during storage. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed tofu in the temperature danger zone at the flip top unit. Refer to temperature chart. Flip top unit is working properly; all other products are at proper temperature. Food employee put water in the container of tofu, thus increasing the temperature of the tofu. CDI - educated that if filling with water, drop ice cubes into the container to cool down the product. The flip top unit is meant for cooling product, thus it will not rapidly cool the water and tofu down. Currently, tofu is at proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed pasta that was prepared on Sunday that was not dated. CDI - educated food employee about proper date marking criteria. Dated the product. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
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. REPEAT VIOLATION. Observed food employee without hair restraint on. CDI - food employee put on hat. Educated to always have hair restraint on during food preparation. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. REPEAT VIOLATION. Observed that the sliding glass door equipment has prepared TCS food in it. Data plate states it is to be used for the storage of packaged or bottled products only. TCS products are holding at proper temperature.
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed that the facility has fixed the reach in unit gasket. During this inspection, EHS observed one light bulb out underneath the hood. Advised to provide new light bulb to the hood. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
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. REPEAT VIOLATION. Observed rusted racks and shelving throughout. Observed dirty racks throughout. Advised to keep kitchen clean. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. REPEAT VIOLATION. Observed outdoor dumpster with pits at the bottom. Advised to provide new dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lids and doors open. Advised to keep lids and doors closed. |
|
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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed soot on the walls and ceiling throughout entire kitchen from the clay oven. Advised to clean. |