| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored above food in reach in unit uncovered. CDI Drink was relocated. REPEAT. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed food employee at register dealing with customers and computer screen; food employee then proceed to don gloves to begin food preparation. CDI Food employee stopped and directed to wash hands before continuing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P PIC dropped thermometer in floor then proceed to wash in hank sink with only water. CDI Reviewed with PIC regarding how to properly clean a thermometer before use. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean with food debris on it. CDI dicer returned to ware washing. REPEAT. Points not escalated due to one item however if seen in future, points will be deducted.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on front of ice machine plate. Make sure to increase cleaning frequency. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 8 containers of turkey, ham and roast beef respectively which was sliced at 8-9 am still above 45 degrees. CDI Product was given until 1:30 to cool down due to failure to meet parameters; product was discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product such as tomato, cheese in reach in unit below line cold holding above 45 degrees. CDI Product was placed on temporary time for today. VERIFICATION REQUIRED. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food establishment piling deep plastic containers with wrapped lunch meat; containers are so packed product is failing to meet parameters. Due to parameters missed; product was discarded. All product cut at 11 am was placed on a ice bath for rapid cool down. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cookies not labeled with the correct address. Make sure to label with the location of the where the product is prepared. P/PF is for the major food allergens; returned visit not required. If seen in future will result in points lost. Make sure to correct labels. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored above line over food. CDI PIC placed in sanitizer bucket. Make sure to hold in sanitizer solution in between use. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in unit tall boy. Make sure to have repaired. REPEAT. |
|
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 ceilings in back room and wall behind food prep sink. Make sure to increase cleaning frequency. |