| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
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
Observed several employees enter the kitchen and scoop ice from the ice machine into their personal cups without washing their hands first. Also, if anyone shall scoop ice, they must wear gloves if they have nail polish or false nails (in addition to washing their hands) as well as wear hair nets. Scooping ice is considered food perpetration. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
No Points Deducted Today:
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the back handsink. CDI- Replaced. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
No Points Deducted Today:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed plates of lunch fixed and sitting under the hot light. Food was 104-110F. Lunch was ending, and the employees stated that those plates were extras that would be discarded. CDI- Discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
-Observed an opened pack of deli meat unlabeled in the walkin cooler.
-Observed a bin of cut fruit with a date that no one could read. CDI- Discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no working thin probe thermometer in the facility. Provide.
VERIFICATION VISIT WILL BE DONE WITHIN 10 DAYS. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed the dish washing employee stack the pans and pots wet. Ensure the rule above is followed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
No Points Deducted Today:
4-501.11 Maintain equipment in good repair.
Observed the rinse gauge on the dish machine staying at 120F, but the wall mounted gauge indicates 180F rinse. Per the EcoLab Tech (via a phone call today) all machine gauges must work properly. Repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
No Points Deducted Today:
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Observed an employee washing dishes in 100F water. CDI- Heated |
|
47
|
0.50
|
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 heavy buildup and growth on the walkin cooler shelves. Clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
No Points Deducted Today:
5-205.15 Maintain a plumbing system in good repair.-P
-Observed the cold water turned off at the back handsink (hot water is 124F). CDI- Maintenance turned the cold back on.
-Observed the faucet loose on the back handsink. Tighten. |