| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
'Employee health agreement required. No health agreement for employees. Gave instruction and form. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
Provide proper handwash between task changes, glove changes, and regularly during food preparation. Observed employee change gloves without proper handwash. Use sanitary method for turning off water spigots. Gave instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Hand Drying Provision5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed handsink at front with paper towel dispenser blocked by coffee/tea dispenser. Provide easy access to all handwash provisions. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Maintain all food contact surfaces clean and sanitized. Observed biofilm in ice machine. Gave instruction to thoroughly wash, rinse, and sanitize. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
Maintain all cold hold foods at 45 F or below. Observed multiple items on prep unit at 45 - 55 F for less than 4 hours. Unit appeared to not be holding foods consistantly below required temperatures. Overall hold temperature of unit appeared to be 45 - 50 F. A large portion of unit is not being used to hold foods and management reports that unit needs regular thermostat adjustment since unit was last serviced. This hold unit has a history of improper cold hold temperatures since 2011. Gave instruction to remove food to re-chill and ice all products for prep until unit is repaired/replaced. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
| 3-305.11 Food Storage-Preventing Contamination from the Premises Provide adequate splash zone between handsinks and food utensils/equipment. Observed tea/coffee urn on front handsink. Gave instruction to provide protection from vigorous handwash splash. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Store all clean towels in sanitizer bucket between uses. Observed sanitizing towel in handsink. Removed and gave instruction. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Store all clean utensils to prevent cross-contamination. Observed clean utensils sitting on kitchen handsink. Removed for rewash, rinse, and sanitize. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
Store all single serve items in a sanitary manner. Observed single serve cups sticking out of sanitary dispenser or plastic sleeves. Gave instruction. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment Maintain all utensils in good repair. Observed cutting board and plastic containers with cracks and chips. Gave instruction to replace. Observed refrigerated prep unit which did not appear to be functioning properly. Gave instruction to adjust, repair, or replace unit to provide for continuous safe cold food temperatures. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency Maintain 3-comp sink clean and sanitized. Only clean articles to be kept in rinse and sanitize compartments and on clean drain board. Observed heavy build up in 3-comp and soiled pans in rinse compartments. Gave instruction. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
Provide floor drains properly clean and free of build up. Observed heavily soiled floor drains. Recommend light pressure wash to remove build up. |