|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
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 two employee drinks stored on the high shelf in the walk in cooler in the baking station. CDI - PIC removed the drinks and instructed to store them low and away from facility food. -1- |
|
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 leave food prep area while wearing gloves, touch soiled handles on equipment and touch screens before resuming hand dispensing with the same gloves and handling food. CDI - Hands washed and employees reminded when to wash hands. -2- |
|
38
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
82-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-302.11 Maintenance-Fingernails - PF
Observed food employee with wrist watch on arm while preparing food. Observed one food employee preparing food without hair restraint. Observed two employees preparing food with painted fingernails and no gloves. CDI - PIC had food employees remove watch and wear gloves during food prep with painted artificial fingernails. -1- REPEAT |
|
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 knife in the prep station stored on soiled counter. -0- |
|
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 wet stacked plastic pans on drying shelves. -0-
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed debris in the bottom of storage bins for eating utensils at the service line, dust on the shelf for coffee mugs and bin with food debris inside used to stored lids. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked cups in the cup dispensers at the front ordering area. -.5- REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
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 backsplash panel of the soda machine and on the inside of the dish machine. -1- REPEAT |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust behind the vent cover in ceiling in the dining room near the drink dispenser. -.5- REPEAT |
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