| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 employee handle soiled rag at the three compartment sink, as well as soiled utensils and then move back to the prep area to put on gloves. EHS informed manager who stopped employee and instructed employee to wash hands. Hands must be washed after handling soiled items, and generally before putting on new gloves. Ensure that employees are frequently washing hands as required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of plastic wrapped shell eggs stored over an intact box of limes. Ensure that no raw products are ever stored over any items that will not be cooked before serving, such as produce. Eggs were moved to a lower, designated egg shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat tenderizer soiled with dried on food debris at time of inspection while stored as clean, as well as other dishes stored in the clean dish area with food debris remaining on the food contact surfaces. Ensure that utensils are thoroughly cleaned after each use, and inspected before placed in the clean dish area for cleanliness. Items were set aside for rewash by EHS and operator. |
|
26
|
1
|
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 chlorine and other spray bottles unlabelled throughout facility. Items labelled by manager during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer buckets throughout facility. Ensure that such cloths are returned to sanitizer after use. |
|
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 sticker debris on several dry goods containers. Ensure that sticker debris is removed during wash/rinse/sanitize process. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slight leaks from the three compartment sink faucets when in use. |
|
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 floor, ceiling and wall damage throughout some areas of the kitchen, such as the grill and three compartment sink areas. |
|
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 food items stored amongst customer food items in the walk in cooler. Segregate such items in an area where contamination may not occur such as a low corner or shelf. |