| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employee recontaminate hands during handwashing by bare hand contacting sink faucets when turning faucets off. CDI - reminded to turn off sink faucets with paper towel. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed dumping in front handsink. CDI - educated that handsinks are only for handwashing. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed food employee wipe sanitizer rag on knive and the knive was soaked. Food employee did not allow item to air dry and about to begin food preparation. CDI - EHS stopped food employee before knive touches food. Educated that items must be air dried after sanitizing. Food must be honestly presented. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up in the soda nozzle at the bar. Advised to wash, rinse, and sanitize once every 24 hrs. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
Yes |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P REPEAT VIOLATION. Observed rice reheated for catering service at 116F. CDI - educated that rice prepared yesterday shall be reheated to 165F in the microwave for hot holding until service. Advised to reheat product. Advised to use thermometers more often. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets at 50 ppm. Facilities sanitizer is active at 150 ppm. CDI - food employees refilled sanitizer buckets with proper concentration. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee wipe sanitzer rag on knive; knive still dripping wet from sanitizer bucket was about to get used for food preparation. CDI - educated food employees that after sanitizing, items must be air dried before use. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single-use grease soak for greasy foods not discarded after use. CDI - discarded item. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on sink faucets. Advised to keep clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris on floor in freezer. Observed food on floor behind the grease pits. Advised to keep floors more clean. Observed dusty vent cover at the back corner of the 'ready to eat' section. |