| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee not washing hands after handling personal phone and touching face. Food employee handled ready to eat bread using with same gloves. CDI, food employee was corrected by instruction. Food employee removed gloves and washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink
obstructed. Many dirty dishes and trash were left on the floor around hand sink. CDI, items moved from around hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser jammed, not dispensing paper towels. CDI, PIC fixed dispenser. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at sani
buckets below 50ppm quat. CDI, sanitizer refreshed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids stored as clean, with heavy debris. CDI, lids taken to be washed. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed mixed salad above 56F at 6:10 pm. Food employees stated salad was prepared at 1:40 pm. Salad was in large covered containers and in a barrel. CDI, PIC voluntarily discarded salad.
Repeat- Risk Control Plan. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 mixed salad cooling in large, tightly covered barrel and in covered plastic containers. Salad did not reach 45F within 4 hours. CDI, PIC voluntarily discarded salad.
Ensure the use of open shallow pans are used to allow for the removal of heat. -Repeat- Risk control plan- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with
concentration less than 50ppm quat. Repeat
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer with visible debris and oily. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several container stacked wet. Repeat |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed
single service forks stored on the floor.
Observed single service items stored under personal items such as purse, and brush. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on line coolers and upright freezer. Observed up right freezer not able to keep foods frozen. Items were held under 38F. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
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.
Repeat |
|
53
|
1
|
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 build up of food, and oil residue on floors. Observed
residue under and behind equipment. Establishment is need of cleaning. Repeat |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. -C Observed lockers not used, observed personal items stored in dry storage. |