| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P - 0pts - Observed employee wash hands then recontaminate with soiled handles. Ensure that when washing hands handles of hand sinks are closed with a barrier such as a paper towel. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed PIC touch pasta with bare hands. Discontinue this an ensure that gloves are used at all times when working with RTE foods. CDI- Discarded. |
|
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. -0pts - Observed several cheeses with half wrapping or no wrapping causing it to be exposed to bare hand contact. When in storage ensure that the cheeses are wrapped to ensure protection. CDI- Cheese uncovered was discarded all others were wrapped. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine dish machine reading 0 ppm. Machine checked after active dish washing. CDI- Dish machine was primed to read 100 ppm and dishes washed were cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several plates stored soiled. Ensure plates, bowls and any other utensils are cleaned properly and stored in a clean area. Observed slicer with visible food debris. CDI - Cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed most foods in reach in unit reading 46-55F including pasta, soups, rice, chicken, sauces, and butter. CDI- All items discarded.
Unit shall not be used until repaired.
Verification required to ensure compliance by 7/6 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed several items on the make top units and reach in units without dates including cooked red peppers, beans, onions, etc.
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 beans (6/17), potatoes (6/17), sauces (6/12), lamb (6/17), containers of rice (6/18), and other items. Observed several foods mislabeled for 6/26 and 6/27 as they were labeled on today but prepared on previous days. Observed beans made on 6/17 but labeled in other areas as 6/19 ensure that the date of preparation follows the product to any other location.
Food prepared and held in the establishment for more than 24 hours shall be labeled regardless if they are used up within 12 hours of placing on unit for service. The products time starts at preparation.
Verification required by 7/6 |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods.- Repeat - Observed one raw protein thawing in standing water and another thawing under water reading 80F. CDI - Food removed and preapred for cooking.
Foods shall be thawed under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles, such that raw animal foods do not exceed 45F or below
Foods shall be thawed under refrigeration
Foods shall be thawed as part of the cooking process |
|
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. - 0pts - Observed flies in kitchen. Observed no fly fan at back door be aware of increasing flies and other bugs during summer months. Ensure doors remain closed. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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. -0 pts - Observed ice scoop stored in soiled holder. Ensure item is cleaned often to prevent build up. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -0pts - Observed reach in unit holding foods above 45F. Unit has damaged doors and strings being used to hold things in place. Repair unit. Salad reach in unit observed with water build up. Maintain in good repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Covered wastebin needed in unisex rest room
6-501.18 Maintain handwashing sinks, toilets and urinals clean. - Cleaning needed on toilet in unisex bathroom. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0 pts - Observed damaged dumpster lids.
5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed refuse area with food debris on floor. Higher number of flies obsesrved in area. Have area cleaned as needed. |
|
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.
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.
Ceiling: Observed dust buld up on ceiling tiles and light covers.
Floors: Floor finishings are coming off of floor leaving the exposed concrete throughout the kitchen. A recoating on the floor or other permanent measures should be taken to ensure that cleaning can be done on without absorbtion of water. |