| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Per discussion with management, staff do not have a good understanding of the illnesses and symptoms that require reporting, staff were not able to indicate which illnesses and symptoms require notification to management. Corrected during inspection. Discussed the reportable illnesses and symptoms with staff. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed one employee turn off the sink faucet with their bare hands. Corrected during inspection. Instructed management on proper hand washing procedures. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed produce stored below unwashed produce. Corrected during inspection, washed produced moved. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed an employee wash a utensil and then only sanitize it for a couple of seconds at the dish washing area. Allow utensils to sanitize for at least two minutes in the sanitizing solution. Corrected during inspection, advised management on correct sanitizing procedures. Employee instructed to re-sanitize the equipment. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P . Observed chicken wings cooled overnight at 59 F in the walkin refrigerator. Corrected during inspection. Product discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken wings cooled in a covered and deep container overnight. |
|
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 personal items stored with food in the dry storage area. Observed sewage pipes located above dry goods storage. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a diamond engagement ring. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths store on a food preparation counter. Observed a bucket of sanitizer stored above other food service equipment near the oven. Store the sanitizer below all other items when not in use, but not on the floor. |
|
43
|
0
|
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 single service items stored on the floor and below sewage lines in the dry storage area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed metal plates with rust in the chicken hot holding display. Repair or replace the metal plates. 4-501.11 Maintain equipment in good repair. Observed reach in refrigerator gaskets damaged. |
|
47
|
1
|
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 non-food contact surfaces throughout the kitchen area collecting residue and debris (Refrigerators, display cases, etc). Observed wet card board boxes soaking up moisture in the walkin cooler. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed an old chemical dispensing device connected to the wall spigot at the 3 compartment sink with no back flow prevention device. Recommend removing the old device since it is no longer in use. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some littler build up at exterior of dumpster area. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walkin cooler vent covers with dust. Observed floors through out the deli area with debris. Observed standing water on the concrete floor near the can wash due to a small indentation in the floor. |