| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C An employee shall eat, drink or use tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils and lines will not be contaminated. Upon entry to food establishment, observed employee drink sitting on food preparation counter besides onions being processes, observed food employee drinking on kitchen line, observed employee drink being stored on dry storage rack on top of spices/oils. CDI All drinks discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 Observed food employee not washing for long enough, less than 20 seconds total. CDI Teaching moment and food employee required to rewash hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching glasses and hat; then proceeding to continue with food preparation. CDI Food employee stopped and made to wash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees donning gloves after coming out of walk in cooler as well as food employees drinking from personal drinks. CDI Food employee directed to wash hands and discard gloves. REPEAT |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer used to cut ham this morning (9ish am) stored dirty. CDI PIC will have slicer broken down and cleaned. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed pulled pork in reach in unit not date marked. Observed blue cheese in flip top not date marked. CDI Items allowed to be back dated.
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 Observed blue cheese marked for 3/14 and brie marked for 3/16 (10 am). CDI Items were both discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food on time (lettuce and tomato toppers) not being marked with begin and end time. CDI Spoke to PIC regarding this; need to make sure tracking starts when food is placed into process. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
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 Observed sliced ham that was portioned up and wrapped tightly in plastic wrap; then placed in cold holding equipment. CDI Ham was taken to walk in cooler and unwrapped for rapid cooldown. Make sure to allow food to cool down before placing in a cold holding equipment and not tightly wrapped. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing aqueous solutions. Make sure to label all working containers of food/food ingredients once taken out of original packaging and not easily recognizable. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on food preparation tables. Make sure once towels are wet to store in sanitizer solution buckets. Observed sanitizer bottles reading less than 100 ppm for quat ammonium. Make sure to test sanitizer bottles and are at appropriate concentration for quat ammonium; manufacturer instructions or at least 200 ppm. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to allow equipment/utensils able to air dry so sanitizer will be able to work effectively. REPEAT |
|
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 rusted shelves throughout facility in reach in units, flip top units etc. Observed gaskets in reach in units and flip top units. Make sure to keep in good repair. Observed damaged door in bottom reach in unit (far left flip top unit). Make sure to repair so it is smooth and easily cleanable.
**PIC informed new gaskets were on order.** |
|
47
|
0.50
|
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 food debris in reach in units,flip top units on shelves and gaskets. Observed debris on nonfood surfaces of soda machine dispensing. Make sure to increase cleaning frequency. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to carboard and grease refuse. Make sure to keep closed.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor debris and litter around waste refuse area. Make sure to keep clean.
*Shared facility, will contact other food establishments regarding keeping area cleaned and doors closed within next visit** |
|
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 crack tile and missing grout throughout kitchen. Make sure to keep in good repair so cleaning will be effective. |