| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee washing produce at handwashing sinks. CDI, ensure only handwashing is done at handwashing sinks. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed undwashed produce stored over ready to eat food in walk in cooler. Observed raw ground beef stored over fish and shell eggs stored over pasteurized liquid eggs at prep line. CDI, foods relocated for proper storage. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed quat sanitizer above 400ppm at 3 compartment sink. CDI, sanitizer diluted to required concentration. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sausage gravy cooling in ice bath and measured 157 at 9:16am and 147 at 9:56am. CDI by instruction to ensure staff stirring periodically to facilitate heat transfer if using ice bath as cooling method. |
|
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. Observed bracelot worn on wrist of food handler. |
|
42
|
0.50
|
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 - Observed clean spoon stored near handsink and possible splash zone under disposable towel dispenser. Observed single-service cups items stored less than 6 inches from the ground . |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - observed lid and single-service glove used as stopper at handwashing sink. Ensure proper stopper is provided at handwashing sink. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test kit expired October 2019. Vr to ensure non-expired test kit provided. CDI, new test kit that has not expired provided while on-site. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food soil on handle of spoon at pass thru window. Observeed |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal bag and sweater stored over consumer items in cabinet at beverage area. |