| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
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 employee wash hands at front handsink that had no soap. Soap must be used during a handwash. CDI (Corrected during inspection)- Employee re-washed hands with soap. Repeat violation. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no soap or paper towels at front handsink. Soap and paper towels must be accessible at each handsink at all times. CDI- Soap and paper towels placed at handsink. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed cheese at 110F. Employee stated cheese began reheating at 8:00 AM. Cheese did not reach 135F within 2 hours. Ensure cheese reaches 135F within 2 hours. CDI- Cheese voluntarily discarded. |
|
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 Observed cheese in the prep top cooler at 54F. Cheese was overstacked in the container. Do not overstack TCS foods in prep top coolers, when product is overstacked it is difficult to maintain top portion at 45F or below. As of January 1, 2019 all TCS foods in cold holding must be maintained at 41F or below. CDI- Top portion of cheese removed and placed in reach in cooler. Repeat violation. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of chicken with no date mark. Chicken was thawed yesterday. Ensure the date chicken is thawed is placed on container. CDI- Chicken properly dated. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer buckets with no label. Be sure to re-label sanitizer buckets when label is no longer legible. CDI- Sanitizer buckets labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed lettuce that was cut then placed directly in the prep top cooler. Lettuce was 52F. TCS foods must be cooled before placing in a prep top cooler. These units are designed for holding temperatures and will not properly cool. CDI- Lettuce moved to reach in freezer for rapid cooling. Lettuce reached 41F then was placed back in prep top cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single service cups and lids stored on the floor. Move box to an area at least 6 inches off the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed significant food debris/residue on racks, shelves, and the interior and exterior of equipment throughout facility. Detailed cleaning needed and cleaning frequency increased. Repeat violation. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles. Repair needed. Repeat violation.
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 significant food debris/residue on floors and walls throughout facility. Detailed cleaning needed and cleaning frequency increased. |