| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observeda frying pan stored in the prep area handsink. Item was blocking the handsink from use. Insure that utensils or other equipment are not stored in the handsink, and that the handsink is available for use at all times. CDI by EHS moving item to the three compartment sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed sauce bottle of liquid, raw eggs stored overtop of broccoli in the flip top cooler. Insure that proper storage order is observed, and that raw items are not stored over top of any ready to eat items. CDI by EHS moving bottle to the lower shelves of the flip top cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 one cut cabbage head in the walk in cooler. According to the PIC, the item had been cut one day prior. Insure that if any cut leafy vegetables are kept for more than 24 hours before use, that they are datemarked for the date of preparation. CDI by PIC dating item. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of rice stored on the floor of the dry storage area, observed four boxes of food on the floor of the walk in cooler. PIC stated that items were delivered yesterday. Insure that items are stored at least 6 inches off of the floor. CDI by PIC moving items to storage racks. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. Wet wiping cloths should be stored in sanitizer or replaced after each use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed slightly damaged gasket on the reach in cooler unit. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on the exterior of an unstacked pan. CDI by PIC removing item. |
|
52
|
0.50
|
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. Observed dumpster doors open at time of inspection. Insure that employees close dumpster doors after use to reduce pest presence. |
|
53
|
1
|
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. Observed damage to walls and doorways throughout facility. |