| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat: Observed employee drinks on counters and prep surfaces. CDI-moved them to proper location where they will not cross contaminate.
**2-401.11 Eating, Drinking, or Using Tobacco - C |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed hand sink with spoon in basin and being used as a dump sink.. Keep hand sink accessible. CDI-utensil removed. Hand sinks can only be used for handwashing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed ramekins used as scoops in garlic salt and other spices, scoop handles down in sugar. Sugar bin uncovered. CDI-ramekins removed. Sugar bin covered.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed TCS foods in make unit 50-53F (for less than 4 hours) CDI-put containers of food from make unit (sandwich) in ice to maintain 45F or below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF Observed pizza by the slice without proper times written for begining and disposal times.
**3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times.
All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C Observed turkey thawing in water bath. Thaw using approved procedures such as part of the cooking process or under refrigeration. CDI- turkey put into refrigerator (still partially frozen in center) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C Observed boxes of food stored on floor in wealk-in. CDI food removed from boxes and put onto shelving. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-304.11 Clean Condition-Outer Clothing - C Observed one apron covered in flour. Keep outer clothing clean. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wet wiping rags laying on prep surfaces and counters. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed dishes being washed going directly into sanitizer without the rinse step. CDI-middle vat emptied of dirty dishes and cleaned then fillled with clean water.
Observed wash water in 3 compartment sink at 98F. Keep at least 110F. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF CDI-added more hot water. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C Observed no covered recepticle in women's bathroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed cabinets below soda dispenser in disrepair. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C |