| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed PIC handling sliced cheese without gloves on. CDI- cheese discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soiled ceramic plate stored clean with food debris on it, a deli slicer with dried food accumulation behind the blade, and one ice cream scoop with dried food debris on it. CDI- items recleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris accumulation in the ice machine.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC using thermometer probe on several foods without cleaning/sanitizing in between. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top reach in cooler that were above 45F (see chart). Cooler thermostat was adjusted and foods were relocated to the walk in cooler. Maintenance work order submitted. VR in 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed macaroni pasta cooling in a covered large plastic container at 81F. CDI- pasta transferred to sheet pan. |
|
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 rusted shelving in the walk in cooler and 6 torn gaskets on cold holding equipment throughout the kitchen.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 heavily scored cutting boards. |
|
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 debris accumulation on the fan coverings in the walk in cooler and a metal shelving unit above the deli slicer with debris accumulation on it. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed both women's restrooms without covered waste receptacles. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster doors open while not in use. |
|
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 baseboard tiling around the cook line beginning to break away from the wall.
6-502.12 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 debris buildup behind the cook line. |