| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 cook wash hands for less than 10 seconds and then turn off sink knobs without a barrier. CDI - PIC had employee rewash hands for appropriate amount of time. -4- REPEAT |
|
14
|
0
|
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 one set of tongs stored as clean with food residue present on food contact surface. CDI - PIC moved to dish area for cleaning. -0- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed one pan of cooked beans without date marking in walk in cooler. CDI - PIC placed label on product. -1.5-
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 Observed deep container of cooked beans with date marking 09/01/2015. CDI - PIC placed correct date on product. |
|
25
|
0.50
|
Food additives: approved and properly used |
Yes |
No
|
No |
3-202.12 Additives - P A food facility may not put additives into foods without obtaining the appropriate variance from the Control Authority. Observed four containers of pink salts present in the facility at the time of inspection. This facility does not have approval to use pink salt in any dishes they prepare. PIC stated the pink salt was used in an experiment to determine if it would work in the facility. CDI - PIC advised to discontinue using pink salt in the facility and if it is not in use, it should be removed. -.5- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed liquid cleaner stored on top of downstairs ice machine and medicine chest stored about orange juice in downstairs storage area. CDI - Both items were moved to avoid contamination. -.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 deep container of pasta at 80F in downstairs reach in cooler with a tight fitting lid. CDI - Container vented and suggested spreading out portions into thinner densities.-1- REPEAT. |
|
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 squeeze bottles in salad prep area with sauces inside that are unlabeled. Label working containers with the common name of item. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed long beards on two food employees. Wear beard guards while plating foods. -0- |
|
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 cloths stored on cleaned table between uses. Place wet wiping cloths in sanitizer between uses. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying shelf. Pans were separated for air-drying. -0-
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed silverware with backsplash present on food contact surface. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed silverware with food contact surface facing up. Invert so that utensils are picked up by the handles. -0- |
|
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. Observed peeling shelves throughout facility. Observed split gasket on prep cooler in kitchen. Replace or resurface shelves and replace gasket. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the interior of dish machine. Clean often enough to prevent buildup. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles under shelving downstairs. Replace broken tiles. -0-
6-502.12 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. Observed buildup on the wall underneath pre-rinse sink of dish machine. Clean along wall, particularly along the route of the water pipe. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed dim lighting over slicer downstairs and blown lights over the stove and fryers. Replace blown lights in all areas and repair light that does not work near the reach in cooler downstairs. -.5- |