| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - Observed one open and one closed employee beverage on prep surface. CDI- Items were moved. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed one employee wash hands and close hand sink handles with clean hands. To avoid any recontamination use a barrier such as a paper towel to close handles. CDI- Employees trained. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee touch liquid eggs and not change gloves. CDI- Employee removed gloves and washed hands. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Containers of egg whites read 109-128F. CDI- Items discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Some TCS items on make top were not dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Establishment is dating with date of discard on all product. Most items on make top units are being dated for 7 or 8 days. Ex. Spinach dated for 8 days read 45F.
To ensure dating compliance all PHF, RTE foods shall be dated for 7 days if temperatures are 41 or below and 4 days if temperatures are 42-45F with day of preparation or opening counting as day one. CDI- PIC is aware and will repair issues. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. - 0 pts - Maintain all food for employees on lower shelf away from food for establishment. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Repeat - Some front line food employees are not wearing an effective hair restraints. Food employees shall have effective means of restraining hair. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Faucet of dump sink is loose. Hand sink in front line needs to be tightly in with counter. Repair. / Recommend to label handsink and dump sink. // Shelving in walk in coolers are rusting and chipping. Assess and repair/replace. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P - A pressurized hose with a spray gun is attached to a splitter valve at the can wash hose bibb. A back flow prevention device rated for continuous pressure is needed where the hose bibb meets the splitter valve or the water must remain off when not actively in use. CDI- Water was turned off // A drain pipe of the hand sink is submerged in the floor drain. Move drain pipe so that it has an air gap and shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). |