| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching hat, scratching face then proceed to don gloves. CDI Food employee stopped and directed to wash hands. Overall hand washing was good today; no points deducted. However if seen future inspections, points will be deducted. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching baby corn and water chestnuts. CDI Product was discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food uncovered in walk in cooler such as ready to eat foods; peppers, onions, carrots etc. CDI PIC had items covered. REPEAT.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBserved raw shell eggs being stored over RTE foods in tall reach in unit in front of ware washing. CDI Eggs were relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed veggies being stored over RTE foods. CDI Items were relocated down to the bottom shelf. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken, cooked chicken and lettuce at time of inspection sitting out above 45 degrees. CDI Chicken was cooked immediately and used. Lettuce was moved to reach in unit and hit 45 degrees by 5:45 pm.
*Make sure not to keep pans in flip top unit above chill line.** |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open at the time of inspection. Make sure to keep closed at all times to ensure pest entrance is minimized. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
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 food employees preparing food without a hair restraint on. Observed food employee wearing bracelets/watches while performing food preparation. Make sure wear appropriate hair restraints and remove jewelry. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed visible dirt on the mushrooms that were being used. Make sure to wash fruits and vegetables before using. |
|
45
|
0
|
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 flp top unit in back area with upper insulation exposed and wiring. Make sure to have it repaired. REPEAT Points not increased due to separate issue. |
|
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 reach in units, gaskets, shelving in walk in cooler, sides of equipment etc with food debris/build-up. Make sure to increase cleaning frequency. REPEAT. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed the floor throughout missing grout and chipped tiles. Make sure to keep in good repair. REPEAT. |