| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. CDI- Drink removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working at kitchen handsink. CDI- squeeze bottle of soap provided. Instructed and observed all kitchen workers re-wash hands at handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw vacuum packaged steaks stored above box of deli turkey. CDI- Foods re-arranged by final cook temperature. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm, sanitizer had run out. CDI- PIC provided pure bleach in place of chlorine sanitizer for dish machine, observed machine sanitizing at 100 ppm. Dishes washed earlier were re-washed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food debris left on them. CDI- Dishses re-washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods in prep cooler borderline cold at 43-44 degrees. Thermometer inside reading 43. PIC tried to adjust temp on cooler on cooler in-advertently shut off. PIC got cooler to turn back on but would not chill below 44. CDI- All TCS foods removed from prep cooler and chilled in walk in cooler to 41. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken wings stored on floor of walk in cooler. CDI- PIC said wings were delivered earlier in the day, wings stored up off the floor on shelving. |
|
38
|
0.50
|
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 employee wearing a watch, a ring with designs, and not wearing a hat or hair restraint during food prep. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed drawer cooler gasket badly torn, needing replacing. Observed prep cooler gasket with small tear, needing replacing soon. 3 comp sink needs re-fastening to the wall and re-caulking. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor thresh-hold of walk in cooler entrance has damaged metal flooring needing replacing/ repair. FRP board is loose, leaving a large rectangle whole in wall. Needs replacing.
GENERAL COMMENT: Observed two prep sinks disabled. As facility processes very few raw meats or produce, facility can make use of 3 comp sink for food prep as long as the process of these foods are being done seprately and sink is being properly washed and sanitized before and after use for foods, if facility cannot safely separate foods in this manner, prep sink will be required to be functional. SR# 100611 and 100612 both investigated during inspection. |