| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, drinking - observed cup of tea with tilted lid and no straw on prep table - CDI by removing item, instruction - employee drinks must have lid and straw, be located below and away from food and equipment areas - repeat |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12(C) Cleaning hands - avoiding re-contamination - observed several employees turning off faucet handles with clean hands rather than using towel - CDI by instruction
2-301.14(I) When to wash - observed personal phone plugged up and stored on prep table - phone must not be stored on food or utensil areas; hands must be properly washed if phone is used - CDI by removing phone |
|
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 - observed lexan containers (numerous), condiment cups, etc., with food debris, dried liquid, stickers and sticker residue on them - 4th CONSECUTIVE VIOLATION - Recommend two-person utensil washing team work on dishwashing throughout the day to facilitate air-drying time, proper washing procedure, and better monitoring of good process - CDI by removing items to re-wash |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2)(b) Maintain cold foods at or below 45F - found shredded cheese at 41-51F and cut cilantro at 68F at wait staff prep area - need to change insulated cold holding containers more frequently, move or insulate them from hot holding units - CDI by discarding foods |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 (1) watch marking of items and follow prescribed company procedure for holding consistently as discard dates may cause confusion - some items had 2-day discard dates that were passed, others had 5-day discard days that were passed - temps. allowed holding items for up to 7 days, but allowing foods to remain after choosing an earlier discard date increases the likelihood that foods would remain longer than 7 days. |
|
34
|
0
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 (B) Thermometers provided - still had missing thermometers for a few refrigerators - repeat |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 (D) Chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil - observed sanitizer bucket with dirty towel, tomato bits and lettuce and oil droplets in it - must use 2-step process to clean surface first and follow with clean sanitizing towel |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 (A) Air dry equipment aned utensils after cleaning and sanitizing - still noting large quantity of wet nested lexan containers, plates, glasses - 3rd violation noted this year |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 (A) Maintain equipment in good repair - still some scarred cutting boards, dishracks damaged and not easily cleanable, some reach-in refrigerator with damaged/rusted edges |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C) Non-food contact surfaces clean - some refrigerator gaskets in need of cleaning |