| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
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 dish washer handle soiled equipment and untensils, and then without washing hands, go back to handle the newly cleaned and sanitized plates right out of the dish machine. CDI - advised to wash hands and place plates back into a cleaning procedure; educated about when to wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a handsink being used as a dumpsink. CDI - educated about using a handsink for handwashing only. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee wearing single use gloves handle raw chicken and then not switch gloves after handling raw chicken. CDI - advised to discard gloves, wash hands, and put new gloves on. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -REPEAT VIOLATION Observed issue with non-continuous cooking with chicken. No application approved for non continuous cooking and not labeled/stored as raw chicken. CDI - chicken still in cooling process, advised food employee to cook chicken all the way through on the stove. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed a flip top cooler by hot holding equipment with product out of temperature. Refer to temperature chart. CDi - advised to work out of reach in cooler; discarded product that was out of temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked eggplant not date marked. CDI - educated about date marking criteria and allowed to label product.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple products in the walkin cooler with incorrect date labels. CDI - educated about proper date marking criteria and allowed to date product. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that facility holds pizza on time and has product labeled with the time, but facility can not provide EHS with TIME procedure paperwork. CDI - provided facility with TIME paper work. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Observed that the kitchen left a backdoor open. The outer opening does not have a screen door or an air curtain to protect against bugs. Observed a few flies inside the facility. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the ice dispenser stored on dirty dusty area. CDI - placed ice scooper in a clean dry container; advised to use this container from now on. |