| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
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
2-301.14 Wash hands after activities that contaminate them. -P
Observed several food employee enter kitchen and begin food preparation without washing hands. CDI All employees directed to wash their hands.
Observed food employee rinse hands at hand sink. CDI Demonstrated to food employee how to wash hands properly and food employee wash hands.
Observed food employee at ware washing going from dirty to clean without hand washing. CDI Food employee directed to wash hands.
REPEAT |
|
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 Upon entry to food establishment, observed pans and utensils being stored in hand sink. CDI Items were moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 6-7 bags of beef that were left out last night "thawing" on counter above 45 degrees. CDI All items were 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 one bottle not labeled holding orange cleaner. CDI PIC labeled container. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Thawing methods are in refrigeration, under running water, part of the cooking process, or where the product does not rise above 41 degrees. Observed 6-7 bags of beef that were left out at night for thawing. CDI All was discarded. REPEAT. Didnt escalate points due to taking points under cold-holding. Left as prior inspection. |
|
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 contamination. Keep at least 6 inches above the floor. Observed food on the floor in walk in cooler. Make sure to store food off the floor. CDI Food moved off the floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 single service bowls being used scoops without handles. CDI All bowls removed. Make sure to use utensils with handles to avoid contamination of product. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
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. Observed food establishment covering food in reach in and walk in cooler with napkins. Make sure to use smooth, cleanable, and nonabsorbent material. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-501.14 Ware washing Equipment, Cleaning Frequency - C Ware washing equipment, baseboards shall be cleaned before use, as often as needed to avoid contamination, and every 24 hours. Observed on clean drain board food debris, employee beverage and lunch being stored. CDI Items were moved; make sure to have a designated area for employee to store food. REPEAT. Inside basin of ware washing needs to be deline and cleaned. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed the doors open and unnecessary items on the concrete pad. Make sure to keep doors closed and remove unnecessary items.
*Shared facility, will follow up with other establishments.* |
|
53
|
0
|
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 damaged wall cove near can wash. Make sure to keep in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions such as hats, apron and clothing being stored with dry storage items. Make sure to have separate area for employee possessions to avoid contamination. |