| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed an employee wash hands for <5 seconds and then turn off water with bare hands. Employee stopped to wash longer and use papertowel to turn off water.
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 |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed employee handling limes without gloves on today as they were squeezed. Employee stopped to wash hands and donn gloves to correct.
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 |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw beef stored over cooked noodles and cooked chicken.
Observed raw eggs stored over cooked potatoes. Raw animal foods moved to the bottom shelf of this refrigerator to correct.
3-302.11(A) Separate the different types of raw animal foods. -Pf |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed tea container and nozzle with build up today. Observed the lemon squeezer with a film on it today. Both sent to be washed, rinsed, and sanitized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed raw beef, potato, and cabbage out of refrigeration at >45F and it was not in preperation. Producst moved to freezer to quickly chill down.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed potatoes and tameles that were made on Monday, with no date on them. Back dated during inspection.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed macaroni noodles cooling on the counter today out of refrigeration. Noodles moved to cooler with a cracked cover to speed this process up. As soon as the food reaches <135F, it must be actively cooling by one of the following methods.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Observed chicken thawing at room temp. today. Put under continuously running and draining water to correct.
3-501.13 Use approved thawing methods. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Observed a large hole in the screen door today that will allow pests in.
Observed pests in facility today- consult a pest managment company for this issue and do not use pest spray that is for home use only.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed a box of potatoes, a bag of onions on the kitchen floor. Observed multiple different foods stored on the floor of the walk in freezer.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
Observed chef preparing food without a hat, hairnet, or visor on today.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wet wiping clothes on the counter today being used to wipe knives and counters. Chlorine sanitizer placed in container to put these in to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Observed rice scoop stored in standing, room temperature water today.
Rice scoop washed, rinsed, and sanitized before being stored, with the handle up, in the rice.
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. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed torn gaskets on all units today.
Observed deep dark grooves in cuttiing boards today.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the blender base today and gaskets.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed no covered trashcan in women's bathroom today.
5-501.17 Provide a covered waste bin in female restrooms. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed hole in the dumpster today where it is corroded.
5-501.111 Keep storage areas and bins for waste in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed gaps in parts of the wall near the cooktop and observed loose baseboard in spots.
6-201.11 Floors, Walls and Ceilings-Cleanability - C |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed no light shields on any of the lights above the cookline today.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |