| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not using the protective barrier when turning off the faucet. CDI Explained hand washing procedure to food employee and required to rewash hands. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as romaine, mushrooms being stored over ready to eat food; cooked beef and sausage. CDI Directed PIC about storage order and rearranging occurred. REPEAT. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and can opener not used today with food debris on it. CDI Can opener taken to ware washing and slicer to be broken down to be cleaned.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed build-up in microwave. Make sure to increase cleaning frequency. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza sauce cold holding on counter above 45 degrees. CDI PIC placed on time for today, provided paperwork for TPHC and explained that PHF have to be eitehr hot/cold at all times. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the food establishment. Make sure to have pest control address and keep doors closed. |
|
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 split gaskets on both make table reach in unit doors. Make sure to keep in good repair. Observed some rusty shelves. Make sure to keep in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris throughout establishment on shelving, gaskets, reach in units. Make sure to keep clean. REPEAT. |
|
53
|
0.50
|
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 clean. Caution should be used to minimize food exposure. Observed dusty ceillings near ware washing and throughout kitchen. Observed splatter on walls and stained. Observed food debris in corners of wall. Make sure to keep clean. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, cigarettes being stored on top of reach in unit. Make sure to have a designated area for all employee possessions to avoid contamination. |