| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed an employee cup stored on a shelf with food.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no soap at one of the handsinks. CDI- Replaced.
6-301.11 Provide soap for handwashing at each handsink. -Pf |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed pies and brownies stored uncovered in the walk in cooler and freezer. CDI- Covered. Keep protected.
Observed bags of food stored open.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed pink buildup inside of the ice machine. Discoloration growing on areas where it is dripping on ice. CDI- cleaned.
Observed residue collecting on the can opener blade. CDI- Placed in the dish washer.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed butter stored at room temp on the dining room tables. CDI- thrown away.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed a container of disinfectant wipes stored on the counter with baking goods. CDI- Moved to tghe office.
7-201.11 Store toxic materials to avoid contamination. -P |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Observed no thin probe thermometer. The only thermometer in the facility is for hot temps.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
VERIFICATION WILL BE WITHIN 10 DAYS. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed bags of food stored without labeled. Food was not easy to identify.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Observed employees without hair restraints.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed several stained and scored cutting boards with old food residue.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed debris and residue collected on the stove, shelving by the cook line, the shelf liners throughout, on the steam table lids, inside the fryer door, the plate holder by the stove, dished stored on shelves as clean, on the large mixer, and under the drink machine nozzles.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
Observed the pipe directly drained at the vegetable sink. Provide an air gap.
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P
VERIFICATION WILL BE WITHIN 10 DAYS. |