| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drink stored on counter on prep/expo line. CDI: drink discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat: 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 employee remove gloves, grab a wiping cloth to clean area then without washing hands, put on new gloves. CDI: discussed with PIC; directed employee to properly wash hands.
Observed same employee sweep floor and handle dirty dishes then go to handsink to sanitize hands/rinse off hands but did not use paper towels. CDI: discussed with PIC; employee pulled to the side with education provided; directed to use soap and paper towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed pans stored on clean dish rack with build-up inside pans. Directed PIC to have pans replaced if they can no longer be cleaned properly. CDI: removed from shelf and stored back at dish area to be cleaned. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat: 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 no time stamps on two stacks of cheese on prep line. CDI: time stamps properly placed on cheese. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employees wearing bracelets and watches while handling food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping cloths stored on prep surfaces.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed buckets with clean wiping cloths stored on the floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed ice scoop stored in direct contact with shelf beside ice machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 4-501.11 Maintain equipment in good repair.
Replace torn gasket on side line cooler and hash brown cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed at flat top grill area, shake machine, cooler gaskets, and filters above fryers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat: 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 some broken tiles and missing grout in some areas of kitchen.
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 wall above flat top grill area in need of cleaning.
Observed floors in need of cleaning in some area of kitchen. |