| 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. Observed employee beverage being stored above clean equipment. CDI Drink was discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee going from dirty to clean without hand washing. CDI Food employee stopped and directed to wash hands.
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 food employees not using a protective barrier to turn off faucet. CDI Food employees stopped and reviewed correct hand washing policy. |
|
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 ice in hand sink. CDI Reviewed with PIC regarding hand sinks and PIC directed food employees to not use hand sink for any purpose; ice was clean from sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on front of ice machine plate. Make sure to increase cleaning frequency.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed build-up on the back part of the slicer. CDI Slicer was cleaned by end of inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sausage gravy that was prepared today at 9 am and cooling in wic still above 45 degrees. CDI Product was discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in-house buffalo sauce (made with butter), honey butter, confit, black bean burger, pasta, cheese, and pimento cheese cold holding in pull out drawer, flip top unit and at room temperature respectively. CDI Items were able to cool down due to time/temperature parameters. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 house pickles (hot brine) dated for 6/5. Observed skinned chicken dated for 6/12. CDI Product was discarded. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several bottles containing toxic substances that are not labeled. CDI PIC had all bottles labeled during the inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 food establishment using flip top units and close containers to cool food. CDI Product was moved to walk in cooler and product was left uncovered. |
|
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. Observed gnats and flies throughout establishment. REPEAT Food establishment is having property treated once a month, due to trying to control pest points not increased. |
|
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.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
At time of inspection, observed all food employees without proper hair restraint. Observed food employees wearing watches/bracelets. Make sure food employees remove all jewelry when performing food preparation. |
|
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 being stored on food preparation surfaces. Make sure wet wiping cloths are store in sanitizer between use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils being stored in between flip top units and sides of equipment. Make sure to store in a clean area. |
|
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 pull out drawer reading 46 degrees. Observed during inspection, unit had dropped to 42. **Have maintained for 1/1/2019.
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed missing air thermometers in a few cold holding units.
4-502.11(A) Maintain utensils in good repair. Observed damged utensils that are no longer able to clean/sanitize. Make sure to replace. |
|
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 significant debris at waste area. Make sure to keep clean.
*Shared area, will follow up with other food establishments within next visit.** |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed walls beside hand sinks and food preparation with food debris. Make sure to increase cleaning frequency.
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 missing tiles in dry storage. Observed damaged floors throughout which are not smooth and easily cleanable. Make sure to keep in good repair. |