| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
A sign notifying food employees to wash their hands shall be provided at all handsinks. (6-301.14) No hand wash sign posted at hand sink in kitchen. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Properly store raw animal foods to prevent contamination. (3-302.11) Observed open package of raw beef stored over ready to eat items in freezer. CDI-food rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed trays with dried food debris and can opener blade stored as clean. Also observed build up on ice chute. CDI-taken to be re-cleaned. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
A food shall be discarded if it is in a container or package that does not bear a date or day. (3-501.18) Observed open package of bologna stored without a date label. CDI-item voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Damaged products shall be segregated and held in designated areas that are separated from food, equipment etc. (6-404.11) Observed dented can not segregated and stored amongst food in dry storage. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Wet wiping cloths shall be held between uses in a chemical sanitizer solution. (3-304.14) Observed wet wiping cloths stored on prep counter. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. (4-901.11) Observed cups stacked while wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Equipment shall be in good repair. (4-501.11) Repairs needed on corrosion in coolers/shelving and gaskets. Replace any utensils that are not easily cleanable such as utensils with melted handles. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Non food contact surfaces shall be clean to sight and touch. (4-601.11) Clean out crumbs from bins that hold utensils. Clean mold from gaskets on all refrigeration. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Physical facilities shall be kept clean (6-501.12) Cleaning need on floors, walls and ceilings throughout kitchen. Cleaning also needed in hand sink.Physical facilities shall be in good repair. (6-501.11) Repairs needed on walls, floor tiles and wall coving. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Ventilation shall be kept clean to prevent potential contamination of food, equipment etc. (4-204.11) Observed dust build up on floor fan, on ceiling vents, fly fan and hood ventilation over grill. |