| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
. 3-301.11 Preventing Contamination from Hands. Foods items that are cooked or that are ready to eat without cooking may not be touched with bare hands. Observed employee scooping ice out of the ice bin with a cup without a handle. CDI by instructing employees to use ice scoop. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Store all cooked items according to proper storage pattern based on final cook temp. Observed box of raw bacon that was sitting in contact with cooked potatoes. CDI by voluntary discard. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food contact surfaces shall be clean to sight and touch. Observed dirty can opener blade. Observed employee washing dishes and dipping the pots and pans in the sanitizer compartment. Quat Chemical label states that all items must soak for one minute to be properly sanitied. CDI. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Food prepared within the establishment that is potentially hazardous shall be marked to indicate the day the food was prepared with the first day counting as day one. Foods that are held between 42-45 degrees shall be marked for 4 days, foods held at 41 or below shall be marked for 7 days. Walk in cooler appears to be holding foods at 43F. Observed deli meats without datemarks that employee stated were opened earlier in the week. Observed turkey breast dated 12-19 to 12-26 and roast beef dated 12-14 to 12-21 as well as numerous other foods that were marked for 8 days. CDI by giving employees handout on datemarking procedures.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Observed roast beef dated to expire on 12-21 and turkey breast that expired on 12-25. CDI by voluntary discard. This violation was a repeat on the previous inspection. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers. Containers used for storing toxic materials shall be properly identified with the common name of the substance. Observed two chemical bottles with quat labels. Employee stated one had degreaser and the other chemical was unknown. CDI by voluntary discard.7-201.11 Separation-Storage. Toxic materials shall be stored so they cannot contaminate foods. Observed a container of bleach sitting on countertop in food prep area next to food. CDI by moving bleach to chemical rack. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing. Foods shall be thawed under running water or in a refrigerated unit. Observed sausage thawing in a prep sink in standing water. CDI by instructing them to thaw under running water. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels. Foods available for self service shall comply with standards of identity. Observed dessert cooler in dining area that employee stated was not for self service but some customers would take desserts out of it. It is recommended that a "No Self Service" sign be placed on the pie cooler so that customers do not try to self serve the pies, which would then require labeling. CDI by giving handout on food labeling requirements. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination. Observed a leak in the walk in freezer where ice is beginning to cover boxes stored under the leak. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. A designated area should exist so employee personal belongings do not contaminate food, equipment, and utensils. Observed coats and hoodies being stored with dry goods. |