| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Food employee cleared used dishes from a table then removed gloves and donned new gloves without washing hands in between. CDI - Verbal correction; employee washed hands before doning new clean gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels and handsink in nook behind cooking equipment. CDI - Restocked. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Uncooked pastries containing raw chicken and raw beef stored above dough in reach in freezer. CDI - Rearranged with pastries contining raw meat on the bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Spray bottle of sanitizer testing at 0ppm chlorine. CDI - Remade at 100ppm chlorine; verified via test strips. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking system in place; no items in facility have date marks. VR - Will return with in 10 days to verify correction. 2-8-16 |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Packages of frozen spinach thawing in standing water in the prep sink; bits of thawed spinach floating in water. CDI - Packages of spinach placed in stock pot, pot placed in prep sink with running water flowing over the packages and out of the pot. |
|
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. Squeez bottles of honey and oil not labeled on shelf above flip top. Label these. |
|
38
|
0.50
|
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. Two food workers not wearing hair restraints while worling with food. Verbal correction to wear hair restraints. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Wet wiping cloths stored in cloudy water with floating debris. CDI - Water dumped and refilled with sanitizer. |
|
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. Utensil held in pan of water below 135F; facility is attempting to change water frequently to maintain temperature. Discontinue as the hot water supply is 138F at the kitchen sink and would require water being changes every few minutes. Keep utensils in dry container and wash or change out every four hours. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in freezer and reach in cooler doors. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Discontinue use of domestic table top fryer. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Remove carboard lining from low shelves under prep tables in kitchen. |
|
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. Build up f dust on AC vents above handsink and guard on fan in front of dry storage room. Also, heavy build up on hot water handle of three compartment sink. Clean all. |
|
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. Broken floor tiles near cooking equipment. Replace as needed. |