| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Handwashing shall occur before donning gloves for working with food. Observed employee change gloves without handwashing. CDI hands wash gloves changed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwashing sink shall be used for handwashing and nothing else. Observed soiled utensils and scissors stored in both handsinks. CDi items moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Single use gloves shall be used for only one task such as working with RTE or raw foods, and discarded when damaged, soiled, or interruption in operation. Observed employee use gloves to cash register then start handling food, and an employee go in cooler and go back to food prep. CDI had employee wash hands and change gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P. Utensils and food contact surfaces shall be sanitized before use after cleaning. Observed facility cleaning trays and not sanitizing. CDI sanitizer made and items rewashed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are prepared in the facility for 24 hours or more shall be dated. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed mixed greens in reach in cooler with no date. CDI item dated. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Toxic chemicals shall be labeled with the common name of chemical. Observed unlabeled bottle of windex. CDI bottle labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be protected form contamination by storing food atleast 6 inches above the floor. Observed teriyaki sauce, seasoning, and soy sauce on floor in kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Food dispensing equipment shall be stored with the handles abbove the top of the food and the container. Observed food handles stored in food on cook line and bulk containers. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. After cleaning and sanitizing equipment and utensils shall be air dried before being stacked. Observed large plastic bins wet stacked. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-101.11 Characteristics-Materials for Construction and Repair - P. Materials used as a food contact surface shall be safe, durable, corrosion resistent, and nonabsorbant. Observed plastic bags in freezer to store beef and chicken pieces. Verification required. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. If disposable towels are used at handwashing sink a trash bin shall be provided. Observed fron handsink with no trach can. |