| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
REPEAT: 1 pt.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surfaces on cook line. CDI: drinks were relocated. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment: 0 pts.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at kitchen handsink. CDI: napkins provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
1.5 pts.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mutiple food items inside prep cooler recorded 45F/above (see temp chart for details). It was determined that there was a piece of plastic stuck behind cooler blocking air flow to fan. CDI: plastic was removed and thermostat was turned down; cooler temp dropped and recorded at 40F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT: 1.5 pts.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed macaroni and cheese, potato salad, ham, and turkey prepared yesterday without a date inside walk-in cooler. CDI: items were properly dated. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
REPEAT: 1 pt.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of shrimp, chicken, and onions stored on the walk-in cooler floor. CDI: items were removed |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment: 0 pts.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment: 0 pts.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths wet/dry stored on prep surfaces not in use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment: 0 pts.
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 single service cups being used as scoops stored inside macaroni noodles and rice. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT: 1 pt.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cbuild-up on the following items in need of cleaning: Outside of dry good containers, shelving walk-in cooler, inside microwaves on cook line, cook line equipment, cooler handles, and inside all prep coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
General Comment: Repeat: 0 pts.
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. Improvement has been noted on floor cleaning. Observed some build-up on floors and ceiling tiles at cook area. |