| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employees drinks stored ontop of in-use prep tables. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled interior of icemachine, soiled ice scoop holder, soiled iced tea nozzle, soiled lemon wedger, pans with tape label debris left on them. CDI - tea nozzle, wedger, pans removed for cleaning, VR - will return to ensure ice machine interior and ice scoop holder are cleaned and sanitized. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P.Observed chicken for banquet was partially cooked this morning, cooled for about 45 minutes, then finished in the oven forimmediate service. CDI - explained that non-continuous cooking must be approved in advance by health department and thenmonitored with logging of times/temps each time it is used. Will email packet to PIC; meanwhile, he will discontinue and no longerinterrupt cooking process. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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. Observedno date marking on several items, such as deli turkey and cream cheese. CDI - dated or voluntarily discarded. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, andutensils. Observed at least three employees plating food without hair restraints. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed three pans of utensils stored in the clean dish area with debris in the bottom of the pans.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested utensils throughout clean dish area.Observed one employee towel drying utensils after removing from dish machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices andassembled to allow access to clean. -Pf. Observed melted plastic pan. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler shelveswere soiled. |
|
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 ventsshall be maintained in good repair. Observed dusty fan covers in walk in cooler |