| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P. Employees shall wash hands before donning gloves. Observed employee changing gloves without handwashing. CDI hands washed. Repeat2-301.15 Where to Wash - PF. Hands shall be washed in a handwashing sink and not in a sink used for food prep or warewashing. Observed employee washing hands in 3 compartment sink. CDI moved handwashing to hand sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be used for only one task, and shall be changed when soiled, damaged, or task interrupted. Observed employees white gloves on clothes, go in and out of cooler, cleaning cutting boards and returning to food prep. CDI hands washed and gloves changed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods shall be cold held at 45F or below. Observed facility two pans of butter and lettuce at room temperature. CDI items discarded and placed in walk in cooler. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated if held in the facility for 24 hours or more. Observed stuffing, egg salad, butter, and tuna in facility not dated. CDI items dated. Repeat |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food Labels - PF. Foods that are prepackaged and that are for grab and go shall have food labels. Foods shall be labeled with common name of food, full list of ingredients, net weight of package, address where food manufactured or packaged, and list of allergens of food. Observed facility with brownies, cookies, fruit cups, parfaits, pound cake, carrot cake, and chocolate cake without food labels. Repeat. Verification required. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests - PF. Facility shall be free of insects, pests, and rodents. Observed facility with flies in the kitchen. Repeat.6-202.15 Outer Openings, Protected - C. Food establishment shall be protected against entry of insects and rodents by having a solid tight fitting door. Observed door in establishment open upon entry in facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Foods shall be stored at least 6 inches above the floor. Observed bottle drinks, and sodas on floor in cooler, chips stored on floor behind counter, and bottle water stored on floor on the side. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Observed wet wiping cloths on prep counters in kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-802.11 Specifications-Laundering Frequency - C. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and utensils. Observed soiled cloth used to clean knife during food prep. |