| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
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 front line employee wash hands and turn off faucet with bare hands after a 7 second wash. CDI - PIC instructed proper hand washing.
2-301.14 Wash hands before donning gloves and between gloves.-P Observed glove changing at front and back stations without first washing hands. Employees were changing stations and tasks. CDI - PIC instructed about washing hands before glove changes. -4- REPEAT |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed standing water in soiled ladle hung up as clean, buildup on the handles of equipment near stove and utensils on peg board that had buildup present on the food contact surfaces. CDI - PIC moved soiled utensils to dirty drain board for cleaning and advised about keeping equipment clean. -1.5- |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon not on the consumer advisory on the menu. VR required no later than 09/26/2015. |
|
31
|
0
|
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 chicken salad in walk in cooler with a tight lid under tray of boiled eggs, cooling. CDI - PIC moved boiled eggs and vented the lid. -0- |
|
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 working containers of condiments at front line without labeling. Two containers were labeled in rear prep cooler out of the six containers present. Label. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled water stored on floor near restrooms. Keep off floor. If repurposing soda crates, measure to ensure at least 6 inches off floor. -1- |
|
39
|
0
|
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 cloth stored on prep table between uses. Keep wet wiping cloth in sanitizer. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored right side up on top of coffee maker without protection. Protect these items. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed prep cooler and pallets in community garbage area. Discard these items. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gaps between floor tile and wall junction. Seal gaps.-0- |