| 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 wiping gloved hands on soiled apron and then attempt to resume food service without washing hands. CDI - Employee washed hands. -2- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wait staff using hand sink to refill water in plastic bins at the front line. CDI - Employees instructed to use prep or 3-comp sink for refilling water containers. -0- |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 unlabeled spices at the cook line in shakers. Label these with the common name of the item. REPEAT -1- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed watches on wrists and no hair restraints present on wait staff dispensing soups and heating fajitas at the front line. Either provide hair restraints and remove hand and arm jewelry or allow food employee already dressed as a food employee to dispense food. -0- |
|
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 cloth on the counter in the bar. Keep in sanitizer solution between uses. -0- |
|
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 wet stacked plastic and metal pans on drying racks near the dish room and in the dry storage areas and wet stacked cutting boards. Sparate these and allow to air dry. -1- REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed clean utensils in holders near the dish room with the food contact surface up for selection and the handle of the dispensing scoop for the tortilla strips with the handle touching the food. Keep handles up for selection. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cracked metal mixing bowls and a walk in door with gaps all the way around allowing air escape. Discard equipment that is no longer easily cleanable and replace the meat cooler style door with one that seals correctly and latches. -1- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the poultry prep sink, on the handles of hot and cold holding equipment, on faucet handles on all sinks and on the walk in shelving. Clean all these. REPEAT -1- |