| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed a staff person working with dirty dishes walk over and touch cleaned dishes. CDI. PIC directed the staff person to wash her hands. Dishes rewashed.
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 |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
L5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handwashing sink in the dish washing area blocked by a cart of dishes. Observed a hand washing sink in the cafe with a drink stored on the sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels in the Men's restroom at the kitchen. CDI, PIC installed paper towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed one container of sliced potatoes stored under unwashed produce. CDI. PIC move the potatoes to a new location. |
|
14
|
1.50
|
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 three cleaned pieces of equipment in the dish washing area with residue after they had been cleaned. CDI. PIC had staff re-washing the equipment.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Observed gloved hands being used as a utensil in the kitchen. Gloved hands are used to open lids, door handles, etc. Per the PIC the surfaces are cleaned once per day. CDI. PIC advised he will start having the staff wash and sanitize equipment handles at the end of each meal service.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine collecting black residue. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observe sausage at 110 F at the hot holding line. CDI, sausage item had been prepared less than 2 hours ago, product reheated to 165 F. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed sliced ham and brie in open packages and more than 7 days old. CDI Products discarded by PIC. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204-112 Temperature Measuring Devices-Functionality - PF. Observed two damaged thermometers in refrigerators. CDI thermometers replaced by PIC. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
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. Observed a soiled wiping cloth hanging on a staff person's apron. Observed used wiping cloths left on a prep table. CDI. PIC direct the staff person to dispose of the cloths. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed two cutting boards in use that were no longer cleanable.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-202.16 Nonfood-Contact Surfaces - C Observed one freezer with a damaged gasket. Observed a damaged plastic container holding cheese in the walk-in cooler. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed the wash temperature of the water in the 3 compartment sink at 105 F. Maintain the temperature of the wash water at 110 F. |
|
47
|
0
|
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 residue collecting under the cutting boards at the make station near the grill. Observed a minor amount of residue collecting on some shelving. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Install a backflow prevention device on the spigot at the dumpster area. Verfication required. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 dust collecting on some walk-in cooler walls. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C Observed a jacket hanging in the dish washing area and touching clean dishes. Store personal items in a designated area away from food and food service equipment. |