| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed employees fail to wash hands at appropriate times, improperly washing hands, and the walk in cooler not maintaining foods at 45F or lower. CDI- informed PIC of her duties. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed one employee wash hands then turn off faucet without using a barrier. CDI by instruction.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee change gloves without washing hands in-between. CDI by instruction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee washing dishes with single-use gloves on then change to another task without changing gloves. CDI by instruction.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw marinated chicken stored above raw beef in the walk in cooler. CDI- storage rearranged. Failure to correct this violation can result in an 'intent to suspend' being issued on the permit. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine concentration. VR within 10 days. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the ambient air temperature of the walk in cooler at 55F after several minutes of monitoring. Observed TCS foods such as gyro cones in the cooler at 57F. CDI- products discarded. Facility voluntarily closed. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the walk in cooler ambient air temperature at 55F after several minutes of monitoring. Facility voluntarily closed. Instructed PIC not to reopen restaurant until the cooler can maintain foods at 45F or lower. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed visible food debris in the sanitizer solution at the 3 compartment sink. |
|
47
|
0
|
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 debris accumulation on the clean equipment storage shelving above the 3 compartment sink, on the top of the hot box, and on a floor fan in the kitchen. |