| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands, turn off faucet without a barrier, and dry hands on wet wiping cloth. CDI - Employee properly washed and dried hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee don hands and change tasks without washing hands. CDI - Hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed employee handling food, wipe gloves off on wiping cloth, and continue with food prep. CDI - Employee washed hands, changed gloves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above ready-to-eat foods. CDI - Storage order rearranged. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding at 97F in steamwell. CDI - Chili reheated to 165F. |
|
21
|
0
|
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 house-made ranch dressing, prepped yesterday, without date marked. CDI - Date was marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods held on time not discarded at the end of the 4 hour time frame. CDI - Items discarded. New items properly time stamped. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 boiled eggs cooling tightly covered in plastic wrap. CDI- Plastic wrap peeled back to allow for proper air flow. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open during inspection.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. - REPEAT - |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 bread stored on the floor. Observed two boxes of food stored on floor in freezer. Observed dry goods stored on floor in back-storage container. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in container without sanitizer. Obsrved soiled wiping cloth stored on prep surface. - REPEAT - |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cardboard being used as flooring in walk in cooler. Observed wood grate being used to stand on in kitchen area. - REPEAT -
** Points not escalated due to nature of violation. No sticky buildup found throughout facility flooring. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored above ready-to-eat foods in front cooler. CDI - PIC voluntarily discarded |