| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P - 0 pts - Observed an employee donning gloves without washing hands. CDI- Employee washed hands before donning new gloves. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 employee handling crepes and cooked chicken with bare hands. CDI- Crepes and chicken were discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Repeat - Observed grapes and ice in two hand sinks. Hand sinks shall only be used for hand washing. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - 0 pts - Some tags were properly dated and others weren't. Ensure that all tags are properly dated when empty. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Repeat - Observed mold build up in ice machine. CDI- Machine cleaned during inspection. |
|
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 - 0 pts - Four pans of quiche (92F) and one pan of potatoes (130F) were out of compliance. CDI- Quiches were discarded and potatoes were reheated to 178F.
Quiche should be placed on time as a public health control. Any other items that are TCS that will be removed from temperature control shall also be placed on Time as a public health control. PIC will receive an electronic TPHC form. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Tomatoes held out of temperature control at 76F. Tomatoes, sausage, diced ham, lettuce, salmon, liquid eggs, and whole eggs in center make unit read 50-51F. CDI- Tomatoes were discarded. All items moved to walk in cooler for cooling. / Two containers of quiche in walk in cooler read 50F. Items were discarded.
Make unit is in good working condition. Recommend to prevent overfilling and maintain make top lid closed at all times. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Roasted tomatoes, diced tomatoes, milk , pasta portions, onions, and chicken were not properly date marked. CDI- PIC properly dated all items except for chicken. Date of cook of chicken could not be produced.
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 - Repeat - In house blue cheese dressing (03/08) and tuna salad (03/09) were out of compliance. CDI- Items were voluntarily discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed one live cockroach and several dead. Recommend to increase pest control. |
|
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. - 0 pts - Food stored on the floor in the indoor and outdoor walk in cooler and freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - repeat - 0 pts - One bucket stored directly on the floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - 0 pts - To go boxes stored under hand sink in bar area. CDI- PIC removed items. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster door observed open. Maintain door closed at all times. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. - 0 pts - Floor cleaning needed behind the cook line and under equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C - 0 pts - Lighting in the indoor and out door walk in cooler is low. No lighting in outdoor freezer. Lighting in walk in coolers and freezers shall be at least 10 foot candles. |