| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) Food handlers touched personal cellphone, speaker and did not wash hands after returning to prepare ready to eat foods. Employee handled cooler door and went back to handling sausage patties without washing hands. Single use gloves shall be used for only one task, used for no other purpose and discarded when damaged, soiled or when interruptions occur in the operation. Food handlers removed gloves and washed hands. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Cooked pasta cooling in a deep metal pan and tightly wrapped in cooler. Canned tomatoes were placed in a deep pan and tightly wrapped to cool in walk in cooler. Discussed cooling parameters and proper cooling methods with PIC. Handout was given. Ice placed on cooked pasta and stirred. Covering was removed from pan of tomatoes. Recommend ice paddles to aid in the cooling parameters and methods. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Cooked chicken cubes thawing under running water of 72F. Discussed using the walk in cooler to thaw foods during warmer months when tap water is greater than 70F Chicken moved to cooler. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels (Pf) Dried goods in large bins were not labeled. Bins were labeled during inspection. Dry goods must be labeled with common name. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Cleaned utensils stored on dirty metal rack on wheels. Food debris and residue present on shelving, plate storage unit and areas where cleaned utensils are stored. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Damaged, burnt handles on serving spoons and utensils. Walk in cooler shelving very rusty and needs replacing. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) Food residue on dishwashing housing, doors and drainboards. More frequent cleaning on dishmachine raceway and dishroom equipment. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Residue inside reach in refrigerators, microbial growth and residue on cooler shelving, residue on exterior surfaces of equipment, inside unused ice bin housing, prep table storage shelving. Equipment shall be kept clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leaking pipe etc. not imminent threat Leaking pipe in dishroom leading to excessive water on floor. Repair leaking pipe in dishroom and under prep sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Standing water present on floor in dishroom. Residue on floor in storage room and kitchen.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Base tile off wall in kitchen and needs repair. Grout is gone between floor tiles in dishroom. Tile flooring needs regrouting to eliminate void space where stagnant water and residue is present. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) Personal phone and speaker stored on food prep table and next to slicer. Store personal items in designated areas for employees' personal items. |