| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Employees shall wash hands as often as necessary to prevent contamination and etween glove changes. Observed employee put on gloves without washing hands. Observed emoloyee handle soiled dishs and enter dumpster area without washing hands before returning to food. CDI by instructing employees to wash hands. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Ensure all potentially hazardous foods are cooled within 2 hours from 135F-70F and within a total of 6 hours from 135F-45F. Observed homemade tomato sauce placed in walk-in yesterday in deep plastic covered container. Temperature was 67F. Person in charge voluntarily discarded item. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ensure all potentially hazardous ready-to-eat foods and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria in walk-in cooler not date marked. CDI |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Ensure complete consumer advisory is provided for foods served undercooked. Consumer advisory must include reminder and disclosure. Observed reminder but no disclosure on menu. Verification required on 3/21/14 to ensure compliance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool within the proper time limits. Observed homemade tomato sauce cooled in large/deep plastic covered containers. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Thermometers shall be placed in refrigerated units and located in the warmest part of the unit. Observed two reach-in coolers without thermometer in units. CDI |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting boards should be resurfaced or replaced when they become scratched and scored. Observed cutting boards deeply scratched and discolored. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Nonfood-contact surfaces of equipment shall be kept free of accumulation of food residue and debris. Observed food residue and debris on equipment throughout facility. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Plumbing system shall be maintained in a state of good repair. Observed faucet broken in men's restroom. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Outside dumpster shall be maintained in good repair. Observed food debris on ground around dumpster. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.114 Facility shall be free of nonfunctional/unnecessary equipment. Observed several nonfunctioning pieces of equipment inside and outside facility. Replace/Repair or remove equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light bulbs shall be shatter resistant. Observed unshielded lights in dry storage area. |