| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.
Observed no certified manager on site. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
/2-401.11 Eating, Drinking, or Using Tobacco - C Observed partially eaten cookie in package on prep area by coffee pot. Removed to trash. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P
2-301.14 Wash hands before donning gloves and between gloves uses.-P
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
2-301.14 Wash hands after activities that contaminate them.-P
Observed food handler handle soiled wiping cloths then change gloves without handwash and handwash minimally upon return to food area. Disposable hand towels are located within a cabinet beneath handsink which must be opened to access thereby recontaminating hands after washing. Instruction given to manager. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed soiled sponge at handles of handsink. Computer on handsink. Observed disposable hand towels within cabinet. Place hand towels within easy access to facilitate drying of hands without recontamination. Removed and gave instruction. Repeat. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on hot hold on roller and within diplay case at less than 135 F. The display unit was set at 138 F. Unable to find means to make adjustment to hold temperature. Items were in holding for brief amount of time and were sold before issue could be addressed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 cole slaw container for dispensing to make table without date. Small amount of product from previous day. Repeat |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed no hair net or cap on food handler. Gave instruction. Repeat. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled wiping clothes shall be stored away from clean ones in designated area or containers. Observed heavily soiled wiping cloths in prep sink at front. Repeat. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hand sinks, prep sink, 3-comp sinks, and handle areas of trash bin, cabinet under handsink, and refrigeration doors in need of thorough cleaning. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
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. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and doors on dumpster open. Observed much food debris and trash located at back of dumpster pad and in back of dumpster. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed emloyee phone on prep area. |