| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating hands during hand washing by bare hand contacting sink when turning sink off. CDI - educated to use paper towel to turn faucets off to prevent recontamination. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting sandwich when plating up the food for customer. CDI - advised to discard product and to wash hands and put on gloves. Educated importance of preventing bare hand contacting. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee grabbing raw beef burger patties, then touching utensils and food contact surfaces of the wax paper facility uses to serve food on to customers. CDI - advised to discard wax papers; educated to switch gloves after contaminating them with raw beef, then wash hands and don new gloves to continue food prep. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 slicers and the immersions blender with dried food debris on food contact surfaces. CDI - brought items to the dish pit for a proper cleaning procedure. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding issues on cook line. 3 units are down. Refer to temperature chart. CDI - discarded all TCS product held overnight in the units. Facility knew salad prep unit was down and has already placed salad prep unit on TIME control (currently has procedures and time labels). All TCS product has moved to the middle prep unit that works and hold product at proper temperature. The spinach, lettuce, chopped lettuce, and other leafy greens are on TIME control in 'line cooler #2". VR |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed product in salad prep unit on time control without procedural paperwork or time sticker labels. Observed blanched fries on speedrack without time sticker labels. CDI - created time papers for the salad prep unit and provided time sticker labels to the salad prep unit and blanched fries. VR |
|
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 flies throughout facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bag of red onions on floor by the back storage rack. Advised to keep food at least 6" above the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets at 100 ppm. Advised to swtich out more often. |
|
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 items wet stacked on clean rack. Advised to allow items to air dry after a cleaning procedure. |
|
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 3 prep units down. Facility has created time papers and placing all product in salad prep unit on time control. Other 2 prep units: one is not being used; the other prep unit is holding non-TCS product in there such as celery, olives, pickles, pickled bell peppers, and other non heat treated product. All TCS foods will be hold on time control or reorganize TCS products to walkin coolers and the working prep unit. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed no chlorine test strips in facility to test chlorine sanitizer at the dish machine. VR |