| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees putting on gloves without washing hands prior. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
V3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored directly above ready-to-eat sauces. CDI beef moved. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility cooking chicken and not meeting final cook temperature, hot holding then heating to final cook temperature. Facility must discontinue this procedure. Operator decided he will cook chicken to 165F then hot hold above 135F. CDI chicken was cooked above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed facility holding cut cabbage at room temperature. CDI operator labeled cabbage with time removed from temperature control. Emailed operator TPHC documentation. Verification required on 2/10/15. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of spices and bottles not labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several pans, buckets and boxes stored on floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cooler flip top lid and shelves rusted.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting board deeply scored. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and grease buildup on equipment ledges, lids, door tracks, prep surfaces, etc; throughout unit. REPEAT VIOLATION. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed inadequate flow of water at handsink. Verification required on 2/10/15. Operator contacted plumber during inspection. |
|
53
|
0.50
|
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 floor tile peeling in several areas of unit.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls, ceiling and fixtures of unit collecting residue and grease buildup. REPEAT VIOLATION. |