| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. REPEAT VIOLATION. Observed open employee drink on counter top where food preparation occurs. CDI - educated to store employee drink in area to prevent contamination. Relocated drink. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand omlet during preparation. CDI - cooked product to over 165F, refer to temperature chart. Educated to not bare hand any food; employees washed hands and put on gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food dumped into handsink by stove. CDI - educated to not dump food into handsink. Cleaned out handsink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top in temperature danger zone. Refer to temperature chart. CDI - discarded product. Advised to prepare food, cool down uncovered, and then store in cold holding units once at proper temperature. Use thermometers more often. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 During preparation, unpackaged food shall be protected from environmental sources of contamination. Observed employee washing lettuce in dirty 3 compartment sink where dish washer was scrubbing dishes. CDI - educated to prevent contamination during preparation. Educated to only use 3 compartment sink or preparation sink for food preparation once the compartments have been cleaned and sanitized for use. Employee cleaned the preparation sink. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed employees without hair restraint. Employees put on hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed chlorine sanitizer bucket at 0 ppm. CDI - refilled with new solution at the proper concentration of 200 ppm. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice. Advised to not store and handle of any utensil to contact ready to eat food. |
|
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 torn gaskets throughout facility at reach in refrigerator units, reach in freezer, and stand up freezer. Observed standing water in reach in unit. Advised to repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty and rusted equipment throughout. Advised to clean equipment. |
|
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. Observed tile in disrepair in facility. Advised to repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in need of cleaning behind the cook line. Advised to keep floor clean. |