| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P- Observed employee touch a trash can with gloved hands then open the reach-in freezer to grab a bag of french fries. CDI- Employee was asked to remove gloves and wash hands to prevent contamination of fries. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- No paper towels observed at the bar hand sink. CDI- Paper towels placed at the hand sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf- No soap at the bar hand sink. CDI-Soap placed at the hand sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Can opener observed soiled. CDI- Cleaned duirng inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 mushroom grave dated 1/17/16 observed on 1/29/16. CDI- PIC voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- No dates observed on open cream cheese in the walk-in cooler, open bags of cabbage and other cut leafy greens at the reach-in cooler cook line, no dates on portioned taco meat prepared yesterday. CDI-Dates placed on items. |
|
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 - Spray bottle with sanitizer at the bar not labeled. CDI- Labeled during inspection. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer observed in the batter cooler at the cook line. CDI- Thermometer placed in the cooler. |
|
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 contamination. Keep at least 6 inches above the floor. Open bags of food observed stored under prep tables not protected from contamination. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 ice scoop stored directly on top of the ice machine. Store in a clean sanitary manner. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 build-up on the floors under cook line.
Observed debris under the drink fountain at the wait station area.
Observed build up on the walls in kitchen area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light cover missing in the kitchen. |