| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee observed turning off the faucet handles with bare hands after hand washing. Employees must use a clean barrier, such as a paper towel, to turn off faucet handles after hand washing. CDI - Employee educated and washed hands correctly. 0 pts. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - 1 employee observed cutting lemons and touching them with bare hands. Another employee observed handling bread and sliced cheese with bare hands. Employees must not handle ready-to-eat foods with their bare hands unless the food will be heated to at least 165F prior to service. CDI - Lemons, bread and cheese discarded and employees instructed on bare hand contact. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Can opener blade had visible multiple-day residue on it. Wash, rinse and sanitize can opener blade at least every day. CDI - Can opener blade taken to be rewashed. 0 pts. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Wing sauces made with unsalted butter are held out of temperature control at 80F. Foods with unsalted butter must be kept refrigerated. TCS foods in cold holding shall measure 41F or less. CDI - Sauces discarded. 0 pts. |
|
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 - PF - Repeat - Cooked carrots, baked beans, cooked turkey portions, cooked roast beef, opened bag of hot dogs, bags of cooked chicken, meat loaf, portion of fresh mozzarella, and mashed potatoes all did not have date marks. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. TCS RTE foods shall be discarded 7 days from preparation if held under refrigeration and not frozen. CDI - Items dated that were within 7 days and meat loaf discarded as it was made 8 days ago. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Meat loaf in walk-in cooler was made 8 days ago. Gravy in walk-in cooler was dated 8-26. Chicken soup in make-unit was dated 8-25. Pesto in make-unit was dated 8-26. Pimiento cheese container in walk-in cooler was dated 8-27. TCS ready-to-eat foods shall be used or discarded within 7 days of preparation. Do not hold these foods longer than 7 days with day 1 being the date of preparation or cooking. CDI - Out of date foods discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Bottles of bleach in kitchen were not labelled. Toxic chemicals must be labelled. CDI - Bottles labelled during inspection. //
7-201.11 Separation-Storage - P - Bottle of bleach hung on shelf above potatoes and tomatoes. Toxic chemicals must not be stored above food. CDI - Bleach bottle moved to chemical storage shelf. 0 pts. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Containers of prepared raw chicken are being stored directly on the floor in the walk-in cooler. Food must be stored at least 6 inches off the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - 3 cooks wearing watches on wrists and preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Cut avocadoes in sandwich unit top still had stickers on them. Wash fruits and vegetables prior to use or cutting. Remove stickers when vegetables or fruits are washed. 0 pts. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Repeat - Disposable sauce containers stored as scoops in foods in sandwich cooler top. Scoops must have a handle. Do not use disposable sauce containers as scoops for food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Lid in poor repair to sandwich cooler. Shelves in walk-in cooler are rusted. Gasket torn on walk-in cooler door. Equipment shall be maintained in good repair. Repair/replace listed equipment. // 4-201.11 Equipment and Utensils-Durability and Strength - C - Some spatula handles and plastic lids partially melted. Replace damaged utensils. 0 pts. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Detail cleaning necessary on shelves and walls in walk-in cooler. Interiors of freezers and cooler units have food debris, crumbs, and standing water in bottom of 1 cooler. Nonfood contact portion of can opener needs to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to hose a mop sink. Attachment allows hose to be at pressure with water turned on. Mop sink faucet only has an atmospheric backflow preventer. Either remove the attachment when finished using, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Food splatter on walls throughout prep areas. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts. 6-501.113 Storing Maintenance Tools - C - Ladder stored beside clean utensil shelf. Ladder was contacting colander stored on shelf. Pliers stored on clean utensil wall rack. Pliers stored contacting fryer basket. Store maintenance tools and equipment separate from clean utensils. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C - Employee's cell phone was sitting on cutting board at start of inspection. Employee personal items shall not be stored where food is prepared. |