| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, and rinse using running warm water -P Observed dish washer rinse hands under the water; no soap, no scrubging, no proper drying, and bare hand contacted the faucets when turning faucets off. Improper handwashing. CDI - advised to use soap, scrub, rinse, dry hands with paper towels and prevent recontamination.
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employees recontaminate hands by bare hand contacting sink faucets when turning them off. CDI - advised to dry hands with paper towels, then turn the faucets off with that paper towel.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee's not washing hands before donning gloves. CDI - educated that hands need to be washed before putting on gloves. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting food. CDI - educated about proper handwashing, wearing gloves, or using a utensil to dispense food. Discarded the honeydew and oranges. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by 3 compartment sink without soap. VR |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in the ice machine. |
|
20
|
1.50
|
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 multiple products out of temperature. Refer to temperature chart. Raw eggs sitting on counter top out of temperature. Sliced tomato overstacked and out of temperature. Observed sour cream and butter out of temperature. Adsvised to turn refrigerator colder or get product that doesn't require refrigerator. CDI - tomatoes: advised to remove excess product; be aware of the chill line in each container. Raw Eggs: provided TIME papers to facility to hold product on TIME control OR keep eggs under refrigeration. Advised to discard butter/sour cream. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed muliple commercial packaged products (ham/soups) without dates. The products have been opened more than 24 hrs. CDI - educated about proper date marking. provided dates to these products. |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bulk products coolig in the walkin cooler with lid covering product. CDI - advised to leave lid off of container. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed reach in cooler dripping water. Advised to fix; PIC showed me work order that new equipment is being delivered tomorrow. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
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. Observed shelving in the kitchen dirty; observed gasket in reach in coolers dirty mold debris build up; observed racks in walkin cooler in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. REPEAT VIOLATION. Observed tile broken throughout kitchen. Observed FRP by the can wash torn. Advised to fix. |