| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Store all beverages below food, food contact surfaces and utensils to prevent contamination. Observed employee bottle of water stored on prep table. CDI by discarding. Discussed use of screw top bottles and recommended use of cups with lids and straws to prevent contamination of hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Provide employees must wash hands signs at all hand sinks. Observed all hand sinks in kitchens without signage. CDI by giving PIC hand wash stickers. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 All food offered for consumption shall be safe and unadulterated. Observed moldy brick of cheddar cheese in reach in cooler and moldy strawberries in walk in cooler. CDI by discarding. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11 (A) Maintain all food contact surfaces clean to sight and touch. Observed several white cutting boards with greasy residue. Observed food debris on several bowls and containers and can opener stored as clean. CDI by placing items at dish machine or 3 compartment sink to be rewashed. Observed mold growth in ice machine. Verfication required.Note: Ensure that dish machine is primed and tested daily. Machine needed to be thoroughly primed and over 5 cycles ran before observed properly sanitizing. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved methods for coolng foods; shallow containers, ice baths and leave vented or uncovered. Observed tightly covered pans of black beans and cooked chicken breasts in walk in cooler both prepared about 1-2 hours prior. CDI by uncovering. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store all food at least 6' off of floor to prevent contamination. Observed many boxes of pastry shells etc. stored on floor under shelving racks in walk in freezer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Once wet or dirty all towels must be stored in sanitizer in between use. Observed many wet/soiled towels on prep surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.19 Non-food contact surfaces shall be constructed of corrosion-resistant, non-absorbent easily cleanalbe material. Observed multiple shelves under prep tables lined with foil. Remove and keep clean or replace daily. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Maintain all non-food contact surfaces clean. Observed general cleaning needed of exterior of storage containers, shelving under prep tables. shelving and sides of equipment under hood system. Also observed air vent on wall above food prep sink with dust accumulation. |