| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed employee drinks stored above prep area and food. The food underneath was protected with lids. CDI - educated to not store drinks above food and food contact surfaces. Relocated drinks. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee not washing hands in between switching gloves. CDI - educated to wash hands before putting on new gloves.
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 not wash hands after handling dirty items before touching clean items. CDI - advised to re-wash items in dish machine and wash hands. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above uncovered sugar. Observed employee using raw beef gloves, grab breading crumbs. CDI - covered sugar and educated about storage order. Discarded the breading crumbs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed employee not sanitize items after rinsing them with spray arm. CDI - educated to sanitize items after cleaning with spray arm. Washed them in dish machine.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizer at 0 ppm. CDI - primed machine. Currently reading at 200 ppm chlorine.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in ice machine. Advised to clean ice machine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F.-P Observed beans did not meet cooling time and temperature criteria. CDI - discarded beans and educated about proper cooling time and temperature criteria. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in temperature danger zone. Refer to temperature chart. CDI - educated to prepare, cool, then store in cold holding. Pulled product to pull to walkin cooler and is at proper temperature. |
|
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. Advised to prevent pests from entering kitchen.
6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed gasket at the bottom of the back door missing, allowing entry of pests. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed drip coming from walkin cooler ceiling. This drip is dripping onto food, but the food is covered with a lid. CDI - relocated food to another location where the drip is prevented. Observed food stored on floor during a preparation procedure. CDI - educated to not store food on the floor. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gaskets throughout. Observed the ice machine lid in disrepair. Advised to provide new lid.
4-502.11(A) Maintain utensils in good repair. Observed lemon/lime squeeze utensil with paint chipping. CDI - discarded utensil. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash and sanitize solutions dirty in 3 compartment sink. CDI - drained solutions and advised to keep solutions clean and to change out more often. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted shelving throughout. Advised to prevent rust. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. Observed absorbant ceiling tiles. Advised to change to non-absorbant.
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. REPEAT VIOLATION. Observed broken tile throughout. Advised to repair. |