| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat: 2 pts. -
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee handling raw chicken then moving to grill area to handle ready to eat foods without changing gloves and washing hands. CDI: handwashing addressed with manager; hands were washed and gloves were changed. |
|
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. 1.5 pts. Observed entire dish area in need of food equipment cleaning not limited to plastic containers, lids and metal pans stored with food debris, greasy residue, and sticker residue. CDI: removed and stored to be cleaned. Observed lettuce chopper stored with residue. CDI: removed from shelf and stored to be recleaned. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat: 1 pt -
7-201.11 Store toxic materials to avoid contamination. -P - Observed grill cleaner stored on shelf next to bread and above grill area. CDI: relocated to chemical area. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 1 pt -
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 slaw in containers inside center line cooler cooling with lids on and stacked. CDI: slaw removed and stored in walk-in cooler; separated, and cooling properly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 0 pts -
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on back shelf. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat: 0.5 pts.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single service bowls stored on the floor at back storage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 0 pts. -
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed torn gaskets on center line cooler. Observed plastic containers stored at dish shelf with cracks.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored with deep cuts and stains. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat: 1 pt.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of
dust, food residue and oil residue on shelving, gaskets and in coolers throughout the facility. Observed build-up on thawing racks inside thawing cabinet and walk-in cooler. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Repeat: 0.5 pts -
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open to dumpter.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash behind dumpster in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat: 0.5 pts. 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 build of dust, debris and oil on walls and floors at cook and dish area. |