| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 Observed employee wash hands and turn off faucet without using a barrier. CDI - Employee was asked to rewash hands and correct handwashing procedure was reviewed. -0 points- |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed raw chicken in walk in cooler with spoiled odor. CDI - PIC discarded chicken. -0 points- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed gallon of milk and opened package of ham without date marking in walk in cooler.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork rendering in walk in cooler with a preparation date of 9/1. PIC stated that pork renderings are reheated approximately every 5 days and drippings are used. CDI - PIC discarded pork renderings and was advised to no longer hold prepared TCS foods for no longer than 7 days. -1.5 points- |
|
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. Observed numerous squeeze bottles and shaker containers of spices without labels in kitchen area. -0 points- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects and roach in kitchen area. Recommend controlling pests to prevent infestation or contamination. -REPEAT- -1 point- |
|
38
|
0
|
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. Observed employee preparing food and using clean utensils while not wearing a hair restraint. -0 points- |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 metal pan on grill top holding water and spatulas. Water temperature was 90F. CDI - PIC reheated water to 171F. -0 points- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use items stored on floor in storage area. -0.5 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in kitchen area with deep gouges and staining. Observed wooden cutting boards used to serve flat breads with splits and cracking. Recommend replacing. -REPEAT- -1 point- |
|
47
|
0.50
|
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 food residues and debris on equipment throughout kitchen areas, on flooring of walk in cooler, and in reach in coolers and freezers. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
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. Observed sliding doors open on dumpsters. Keep lids and sliding doors closed when not in use to prevent rodent or insect infestation. -0 points- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tiles and floors damaged in kitchen and bar area. Recommend repair.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving damaged/missing in kitchen area and around bar. Recommend repair/replace. -0 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on food preparation surfaces. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink on prep surface. Designate an area for the storage of employee drinks away from equipment, customer food, and utensils. -REPEAT- -0.5 points- |