| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee continuously touching his body and hat with gloves on. CDI PIC informed food employee to wash hands multiple times and change gloves. Observed food employee touching hat with gloves on and continue with food preparation. CDI Food employee directed to wash their hands. Observed food employee drinking out of cup with gloves on. CDI Food employee directed to wash their hands. Observed food employee using a towel to wipe gloves off and then continue with food preparation. CDI Food employee directed to dispose of gloves and wash hands.
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 food employee not washing long enough. CDI Food employee directed by PIC to wash hands for longer. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Please see #6; CDI: all food employees had gloves on and were directed to dispose of gloves; wash hands and put on new gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed some equipment and utensils deemed as clean with food debris on it. CDI Items returned to ware washing. |
|
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 salad "cold holding" on table when entry to food establishment for catering order. Salad was above 45 degrees. CDI Salad returned to walk in cooler for rapid cool down. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets and watches. Make sure food employees only wear a plain wedding band to facilitate hand washing. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Upon entry to food establishment observed wet wiping cloths on food preparation counters. CDI Moved to sanitizer buckets. REPEAT
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket on expo line with food debris and cloudy; readingless than 100 ppm of quat ammonium. CDI Was dumped and filled with quat ammonium of 200 ppm. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
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 handles laying on top of food in flip top prep units such as peppers, tomatoes and onions. Observed food employee scooping rice with a single service bowl. CDI Handles moved out of food and single service bowl disposed of. REPEAT Make sure handles dont lay down on food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out to allow air drying. REPEAT. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups for dressing on expo line not protected and stored on shelf below sanitizer bucket. Make sure to keep protected so contamination will not occur. Observed unprotected single service throughout; make sure to keep protected from contamination especially in reach of consumers. REPEAT. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris floating on sanitizer and wash water; cloudy. Make sure to keep it clean. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in walkin cooler with food debris on it. Make sure to increase cleaning frequency. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.
*Shared facility, will contact other food establishments about keeping doors closed.* |