| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
•2-301.14 Wash hands after activities that contaminate them.-P Observed employee pick up trashed bagel off floor place into trash and put gloves on without washing hands. CDI employee edcated and properly washed hands.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee put gloves on to perform food prep without washing hands. CDI employee educated and properly washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 (E) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
(general comment) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of milk stored directly on floor underneath shelving in walk-in cooler. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C : Observed all employees performing food prep without hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
(general comment)
3-304.14(B) 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer. Observed sanitizer used for wiping clothes measuring to low when tested with test strips. Observed wet wiping clothes stored on shelving at prep line. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Properly air dry; Observed numerous containers stacked wet in kitchen area.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Properly store equipment; Observed egg cooker (grill) stored within splash zone of hand washing sink. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Properly store single service items; Observed single service coffee filters stored within splash zone of hand washing sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of all kitchen, dry food containers equipment, shelving, tracks on display cases) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 repair issues to PHYSICAL FACILITIES ( Broken tiles throughout) in need of repair.
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. Observed cleaning issues to PHYSICAL FACILITIES. (floor). |