| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed two food employees wearing gloves move trash cans with hands then continue with food preparation. CDI Both food employees stopped and directed to wash their hands. REPEAT
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 a protective barrier to turn off faucet. CDI Teaching lesson and food employee rewashed hands per cleaning procedure. |
|
7
|
1.50
|
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 food employee using hands to toss Caesar salad. CDI Salad discarded and food employee instructed to wear gloves when touching ready to eat foods; food employee wash hands and don gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed poke tuna being stored above ready to eat ando sausages and turkey breast. CDI Tuna moved to bottom shelf. Observed raw brown eggs being stored above cheese and butter. CDI Eggs moved to bottom shelf by chicken. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black debris and build up in ice chute machine. Make sure to increase cleaning frequency. REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with significant debris on guard. Observed some plates stored as clean with minor debris. CDI Items returned to ware washing. Observed sticker residue on clean equipment and utensils. CDI Spoke to PIC to ensure that stickers are removed during ware washing. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk in reach in unit, crab cakes in walk in cooler, rice in bar food station, turkey breast and sausage in walk in cooler and hot dogs without a date marking. CDI Hot dogs and milk disposed of and all items are allowed to be date marked. |
|
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 chili that were cooling placed in walk in cooler tightly covered and stacked on top of each other. CDI Items were unstacked and opened to allow venting. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Approved thawing methods are under refridgeration, submerged under running water as long as water temperature is below 70 degrees, and the ready to eat food does not rise above 45 degrees, part of the cooking process or thawed in the microwave. Observed food establishment thawing ready to eat tuna under running water which was above 70 degrees and product above 45 degrees. CDI Tuna was moved to walk in cooler for rapid cool down. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oil and aqueous solutions not labeled. Make sure to label all containers of food ingredients once removed from original packaing. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the freezer. Make sure to keep food off the floor at least 6 inches. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee performing food preparation wearing bracelets. Make sure to remove all jewelry other than a plain wedding band to faciliate hand washing. REPEAT |
|
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 wet wiping cloths being stored on food preparation counters. Once wet, make sure to move wiping cloths to sanitizer solution to avoid contamination. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Clean equipment and utensils shall be stored in a clean, dry location , where they are not exposed to splash, dust or other contamination, covered or inverted. Observed silverware being rolled with food contact surfaces exposed. Make sure to protect food contact surfaces from potential contamination. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as basins, spray arms and base boards shall be cleaned prior to use, every 24 hours or as often as needed to avoid accumulation. Observed some build-up still in the ware washing basin. Keep working at delining to ensure spray arms will not get clogged. REPEAT Points not escalated due to effort made. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed two absorbent tiles in back kitchen near dry storage. Food establishment had a water damage and will be replacing/performing renovations over next 1-2 months.
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 minor dust on the ceiling over food preparation areas. Make sure to keep clean. |