| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 employees handle soiled oven and bread box doors and then hand dispense toppings for sandwiches without handwashing. CDI - PIC instructed an increased frequency of equipment cleaning and reminded employees of when 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 employee wash hands for less than 8 seconds, turn off the faucet with bare hands and attempt to glove up. CDI - Food employee rewashed hands. -2- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 (B)(2)Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salami and other deli meats out of the original packaging with a use by date stamped on the outside. Carry the use by date to all smaller packages of these meats. CDI - PIC wrote use by date on the new packaging. -0- |
|
31
|
0.50
|
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 freshly replenished sliced tomatoes in the make table at 49-52F. CDI - PIC pulled these tomatoes and placed cold ones in the make table. -.5- REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed sewer flies in the kitchen near the handsink. Maintain the drain lines and make sure grease trap is clean. Maintain regularly scheduled pest control and increase the frequency as necessary. -0- |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch on while restocking foods in the make table. Remove watch prior to food prep.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee with long artificial nails with acrylic nail polish preparing food. CDI - Wear gloves while preparing food and make sure nails at that length can be effectively cleaned during handwashing. -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 wiping cloths in sanitizer at 0 ppm quat. CDI - PIC refilled sanitizer to correct strength. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned plastic bread tray liners stored on the nozzle of the 3-compartment sink to dry. CDI - PIC instructed these to be stored on the clean drain board of the 3-comp sink. -.5- |
|
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 shelving to the left of the walk in cooler and to the right of the rear handsink. Clean. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leak around the lower section of the handsink nozzle. Repair. -0- |
|
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 handprints on the ceiling above the food line. Clean. -0- |