| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee incorrectly W/R/S dirty utensil scoop at three compartment sink, put on new gloves, and return to work without washing hands. CDI: Education provided and food employee washed hands correctly before putting on new gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed apron stored in hand sink at front kitchen entrance. CDI: Food employee removed apron. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed food employee wash and rinse utensil scoop in three compartment sink but not sanitize before taking the scoop to be used for food service. CDI: Education provided and food employee re-W/R/S utensil correctly. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and chopped lettuce being held above 41F in small make table. Ambient temp of unit 38F. Food employee stated facility has been turning down temperature of unit because of ice buildup inside. Facility is not to use make table until repaired and able to hold temperature- PIC stated foods will be kept in walk-in cooler. EHS will return within 10 days to verify make table properly holding temperature. VERIFICATION REQUIRED. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on blanched fries. CDI: Food employee time stamped product. REPEAT VIOLATION.
**CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wiping cloths throughout kitchen stored on prep surfaces. |
|
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 small make table in poor repair- unable to hold temperature. See violation #20 for more details. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged QAC test strips at three compartment sink- PIC unable to provide new strips. EHS will return within 10 days to verify facility obtained new QAC test strips. VERIFICATION REQUIRED. |
|
47
|
0
|
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 moderate buildup on clean dish shelf at end of three compartment sink. |
|
53
|
0
|
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 several cracked tiles throughout kitchen. Observed standing water on floor in dry storage area. |