| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed about 6-7 employee drinks stored throughout, including on a prep table with single service trays, with salt on the cook line, on shelving with clean utensils, etc. CDI by moving all to a proper location. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an oil container stored inside the chicken prep handsink (used for dirty oil). CDI by removing and then storage of towels inside the same handsink. CDI by removing those. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy film on plastic container lids stored as clean and greasy film on the tomato slicer and tomato debris left inside the slicer stored as clean. CDI by removing to be re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up inside the ice machine on the mechanism that hangs down. Observed heavy grease build up on the outside of the soup reheating pot. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one type of packaged salad container stored for service inside the prep cooler and cut lettuce in the salad prep flip top cooler above 45F (see temperature observations chart). The packaged salads were cooling for less than 1hour. According to the PIC salads are only to be moved into the front for service after they have reached 45F. CDI by moving into the walk in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Ensure salads cooling have sufficient air flow around the product. Packaged salad observed above 45F from recent preparation was observed to be tightly stacked inside the cooler without proper air flow. CDI by moving to the walk in cooler. |
|
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 a presence of a few flies inside the facility. Food products were covered. Advised to contact pest control and clean any possible problem areas that may present harborage areas. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet/soiled wiping cloths stored on the prep tables or work surfaces throughout. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the small cutting board used for the salad prep area gouged. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed on the outsides of units and unit handles. Observed a small spill inside the front reachin cooler. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the raw chicken handsink and the front area handsink leaking. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lids. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splatter on the wall near the kitchen window. Observed build up on the wall behind the prep sink. Observed sour smell and standing water with food debris under the dry storage shelving. Observed ice cream build up on the floor next to the ice dream machine. Observed dirty standing water in the front handsink cabinet. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items such as a cellphone and cake stored on top of honey mustard shelving or on the box. |