| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFMaintain handsinks accessible. Observed a tray with personal drinks stored on top of the cook line handsink. CDI by removing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly store and handle meats to prevent contamination. Observed raw chicken stored on a shelf above a box of raw beef. CDI by moving the chicken on a lower shelving. Handle meats in approved food prep areas to prevent cross contamination. Observed raw chicken being prepared inside of the 3 comp sink and on the drainboard of the 3 comp sink. CDI by educating staff to handle raw meats inside the prep sink. The staff was instructed to wash, rinse and sanitize all basins of the sink. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
as 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFProperly date mark all required items. Observed no items date marked. CDI by date labeling or discarding onsite. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PFProperly cool on ice or inside refrigeration. Observed cooked chicken and rice cooling in room temperature on a rolling rack at 104F and 97F. CDI by placing into the walk in cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - CCloths in between uses shall be stored in sanitizer. The sanitizer bucket should be labeled and stored off of the floor. Observed a bucket of soapy water with in use cloths stored in an unlabeled container on the floor under the 3 comp sink. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CProperly store in use utensils. Observed the rice scoop stored in room temperature water. REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - CObserved metal pans stacked together while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CRepair the handle at the reach in cooler. Repair the fry basket with broken wires. Replace the cracked tea nozzle. Repair the leaking faucets at the 3 comp sink.4-101.19 Nonfood-Contact Surfaces - CReplace the rusty shelving. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - CWalk in cooler floor is rusty.6-501.114 Maintaining Premises, Unnecessary Items and Litter - CMaintain and organize storage areas. Observed items such as drinks and personal items stored in the dining area. |