| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands at 3 comp sink using soap and towels from handsink. CDI- Corrected by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. -Pf Kitchen handsink in hallway has broken handles, not usable. Have sink repaired ASAP. Will follow up within 10 days that handsink is repaired. Employees are using dish area handsink for now. |
|
14
|
0
|
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 veggie dicer stored as clean with onion bits and debris in the blade gaurd and blades. CDI- Dicer placed in 3 comp sink for re-washing. |
|
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 some cut ham and diced tomatoes from 2 days ago in prep coolers/ make tables that were not date marked. Observed thawed cut chicken and salami from yesterday not date marked. CDI- All foods properly date marked. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer available. Will follow up within 10 days that an approved stem thermometer is available.
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in prep coolers. |
|
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 not wearing a hair restraint. CDI- Employee put on a hat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans being tight stacked while wet. |
|
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. Observed pizza boxes stored face up, not protected. Need to store face down or use other effective means to protect food contact items. |
|
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 build up on dish racks above 3 comp sink and on storage racks in walk in cooler. Need better cleaning. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C Employee restroom door needs to have a self closing device. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed ceiling light above pizza prep table with no cover, worker said they temporarily removed cover to have it cleaned. Be sure light is covered. |