| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Observed employee not properly wash hands at hand sink. No soap or paper towels were used. Employee just quickly ran hands through the water. CDI-Instructed employee to properly wash hands. |
|
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 two employees not wearing gloves while chopping cabbage and broccoli. CDI-Both employees stopped and instructed to wash hands and don clean gloves. Broccoli was cooked immediately and cabbage was discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken stored above raw beef, and vegetables in the walk in cooler. CDI-The chicken containers were moved.
Observed raw shrimp stored above cooked foods in the fryer flip top. CDI-The shrimp was moved to the bottom shelf.
Observed raw eggs stored above vegetables in the main flip top cooler. CDI-The items were rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed food buildup to several pans on the clean equipment rack. CDI-All items seen with buildup were moved to be washed, rinsed and sanitized again. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed scrambled eggs and cooked chicken sitting on the counter below 135F. CDI-The items were moved to the walk in cooler. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed no date labels on the food product in the fryer flip top cooler. CDI-Manager was able to tell exactly when product was prepared and date marked. REPEAT. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed food stored on the ground in the walk in freezer, and at the prep counter. Have placed onto shelving. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed scoop handles stored directly in the food product in the dry storage room. CDI-The scoop handles were removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pan stacked wet on the clean side of the 3-compartment sink. Ensure pans are fully air dried. |
|
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 metal venting tube to the smoker sitting ontop of the smoker. The manager explained the tube had fallen off. Have repaired. |
|
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 cleaning needed to the inside shelves of the walk in cooler, the floors in the walk in freezer, the hood vents, the shelving throughout the kitchen, the inside of the smoker, inside of the dish machine. Have cleaned. REPEAT. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the floors of the facility. Have cleaned. REPEAT. |