| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 two employees wash their hands and turn the faucet off with their bare hands. This action re-contaminates their hands. CDI- PIC was informed of the wrong practice and EHS observed proper handwashing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed one hand sink being blocked by a glass push cart. CDI- Employee moved the cart so the handsink may be accessed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed ice and salt uncovered and not in use. Items were covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed two sanitizer buckets at 0 ppm QUAT. CDI- PIC refilled the sanitizer buckets to 200 ppm QUAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT- Observed several pans stored clean with minor food debris. EHS observed an improvement from last inspection concerning this violation. CDI- Items were moved to dish pit to be properly cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed a large container of chicken in a low boy at 49F, hot dogs at 48F and cooked mushrooms at 48F. Employee stated the items had not been removed from cooler since yesterday. CDI- Items were voluntarily discarded by the employee. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed burn spray above the expo window. CDI- Spray was moved to a first aid kit away from RTE foods and food preparation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 diced boiled eggs in a deep container, covered, and cooling in a reach in cooler at 92F. Employee stated the item had been cooling for an hour. EHS temped the eggs 45 mins after and the eggs were at 85F. CDI- Eggs were reduced in size and placed in the walk in freezer. EHS observed 65F 15 mins after the 2nd temp taken. Also observed lettuce in flip top at 51F. Ensure items are cooled to 45F before they are placed in the flip top. CDI - Item was moved to the low boy uncovered to quickly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several flies throughout the kitchen.
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door slightly still open when the door is closed. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed a watch on an employee who was on the cookline. PIC had employee remove the watch. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT- Observed several split gaskets and the walk in cooler door damaged.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed one portable cutting board and two cutting boards attached to cold holding equipment in need of replacing or resurfacing due to deep cuts and grooves. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed fan covers in the walk in with dust debris build up. Also observed food debris build up inside of reach in equipment and gaskets of those reach in's. Clean as needed to reduce and prevent build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT- Observed dumpster being used without lids. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT- Observed dust build on ac/heat vents throughout kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored above food prep table and in dry with dry storage. |