| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashWash hands before doning gloves. Observed 1 employee not wash hands when switching gloves. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing SignageSupply a handwash sign at each handwash sink. Oberved no handwash sink at handwash sink near bakery area or in men's restroom. CDI, handwash sink was provided to operator. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food StorageStore foods in wrappings, packages, or covered containers. Observed a bucket of pickles uncovered in walk-in cooler. CDI, operator covered container of pickles. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Food contact surfaces shall be clean to site and touch. Observed a few bread pans with heavy encrusted grease deposits in need of cleaning at baking area. Observed ice bin operator stated was not used next to dump sink behind counter with soiled residue. CDI by instruction.4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyFood contact surfaces of equipment in contact with potentially hazardous food shall be washed, risned, and sanitized every 4 hours. Observed operator state that cutting board on prep cooler was cleaned once a day. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed ham overstacked in flip top prep 2 unit above 45 degrees F. Observed butter packets at wait station above 45 degrees F. Observed 8, 2 and 1/2 pound bags of chicken in bags inside of walk-in cooler that operator wasn't sure what procedures were used to that or how long the product have been out of temperature. CDI, operator discarded bags of chicken and butter packets. Operator relocated ham to walk-in cooler to rapidly cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesFood shall be stored where it it not exposed to dust or other contamination. Observed several pastries and breads without overhead protection behing front counter and at bread wall. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryFood employees shall not wear jewelry on wrists or fingers when preparing food. Observed an employee with a wrist band and 2 employees with decorative rings. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed wet stacking of pans in walk-in cooler and near dish machine.4-904.11 Kitchenware and Tableware-Preventing ContaminationKnives, forks, and spoons intended for lip-contact surfaces shall be presented so that touching of these areas by employees are prevented. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and ClassificationGeneral Comment: Equipment used in food establishment shall meet NSF / ANSI standards. Observed 2 non NSF white brushes used to disepense icing on pastries. CDI, operator discarded brushes.4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed 1 light out in walk-in freezer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesNonfood contact surfaces shall be free from accumulation of soil. Observed sticker residue on top of cold hold unit behind counter. |