| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Obesrved PIC bare hand contact ready to eat bagels. CDI - educated about not bare hand contacting ready to eat food and discarded products. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat food in the walkin cooler. CDI - moved raw eggs to the bottom of the rack.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above ready to eat food in the walkin cooler. CDI - educated about storing unwashed produce on the bottom of the rack. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed products in hot holding equipment under 135F. CDI - educated about hot holding criteria and advised to heat product back up to proper temperatures. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the prep line not in proper cold holding temperatures. Refer to temp chart. CDI - pulled product to cool down; reminded PIC not to overstack product in the containers. |
|
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 multiple commercially packaged products in the walkin cooler (soup, cabbage) not labled with a date of when the commercial packaging was first opened. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Obsesrved dead cockroaches throughout the facility; past issue with cockroach infestation and needs to be fixed. Roaches are harbored inside the baking oven. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloth not in a sanitizer bucket and stored on the prep table. REPEAT VIOLATION.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed rag soiled. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed the coffe filters stored in splash zone of handsink. Observed sinle use articles such as the forks and spoons not stored in a clean and organized manner. REPEAT VIOLATION |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed equpiment with build up and in need of cleaning. REPEAT VIOLATION. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors covered in debris and in need of cleaning, especially behind equipment. Observed wall attachments such as soap dispensers dirty and in need of cleaning. |