| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee cleaning raw prep area table with raw meat blood and then using same gloves to put the raw meat container up in the walk in cooler without washing hands. Observed employee not washing hands between food preparation and handling clean dishes. CDI (corrected during inspection). The PIC (person in charge) stopped the employee and instructed them to wash their hands between changing tasks. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for hand washing .-Pf
COMMENT: Observed handsink being used to rinse off soda drink nozzles. CDI. the PIC was instructed to stop using handsink to clean off nozzles and use the three compartment sink or dishwasher. PIC complied and cleaned/sanitized the nozzles. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed salmon below steak in the walk in cooler. CDI had PIC relocate the items to their proper places.
Observed food employee wearing same gloves to clean raw meat prep table then proceeded to handle the walk in cooler door and handle other utensils. Observed food employee wearing gloves and not changing between cleaning and handling clean dishes. CDI. Food employee stopped and directed to remove gloves and wash hands. Repeat. NOTE: Ensure if raw chicken is placed over chicken that reaches its final cook temperature in the rotisserie oven that no drip occurs of the juice from the raw chicken on the ready to eat chicken or the chicken spit of the RTE chicken. Discussion with PIC. Final cook temps were adequate. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
COMMENT: Observed black buildup inside soda fountain nozzles. CDI. The PIC immediately cleaned all the soda fountain nozzles. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
COMMENT: Observed beef in container on floor of walk in cooler. Employee moved container. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer towels being stored on food preparation surfaces. Make sure to store sanitizer towels in a manner where contamination will not occur. Repeat. Suggestion to hold wet wiping cloths inside sanitizer buckets. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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.
COMMENT: Observed scoop for sugar handle down in product. |
|
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.
COMMENT: Observed mixing bowls stacked wet after cleaning. Blenders noted with water in them. Invert. |
|
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.
COMMENT: Observed loose gasket on the inside top of reach in deep freezer. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
COMMENT: Repair or completely seal and remove the clear plastic pvc pipe with an NSF approved faucet. The self/installed pvc pipe is not approved for use. |
|
53
|
0
|
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.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
COMMENT: Observed holes in wall above chicken cutting prep table and holes in the wall in the back storage hallway. Observed absorbent tiles throughout the kitchen. Nonabsorbent tiles should be installed so that they are cleanable. |