| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 2 employees re-contaminate hands by closing faucet without using a barrier. CDI, food employees corrected by instruction, food employees returned to wash hands without re-contaminating. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at any hand sink in kitchen, nor in bathrooms. CDI Soap was provided. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooled mac & cheese, rise and chicken at 45F or below not covered in walk in cooler. Observed shelves above items collecting debris. Observed food intended for donation stored above establishment food. Repeat |
|
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 rise stored on prep table cooling, rice was prepared a few minutes before 12pm. Rise was stored on prep table. Rice temped at 110F at 2:30 pm. PIC stated food is allowe to stay on counters until food reaches 100F before placed in walk in cooler to rapidly cool. CDI, PIC voluntarily discarted food. Ensure food is actively cooling once food reaches 135F.
Observed large batch of cooked sauce in walk in cooler, at 50F. PIC stated sauce had been cooling since 9 am. Sauce was voluntarily discarted by PIC. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed all food in facility not dated. PIC stated food was prepared more than 24 hours prior to inspection. VR.
Repeat |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle, and windex stored above food, and utensils. CDI, chemicals were re-located. |
|
31
|
0.50
|
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 rice held at prep table to cool. Rice temped at 110F at 2:30 pm. PIC stated food is allowe to stay on counters until food reaches 100F before placed in walk in cooler to rapidly cool. Ensure food is actively cooled when food reaches 135F. CDI, PIC voluntarily discarted rice.
Observed 2 batches of rice and beans, and 1 of cooked meat on prep counter temping above 135F. Food was placed in walk in cooler once reached 135F at the instruction of EHS. Ensure adequate equipment is used to allow for cold air to flow around product to remove heat. Observed large batch of cooked sauce in walk in cooler, at 50F. PIC stated sauce had been cooling since 9 am. Sauce was voluntarily discarted by PIC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates stacked while still wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed shelving in walk in cooler with rusted patches. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris buildup on shelves throughout facility. Repeat
Observed build up of dried food and debris in microwaves. |
|
51
|
1
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.Observed no covered trash can in woman's restroom.
Repeat |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors/lids.
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed litter around dumpster encloser. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some absorbent ceiling tiles. Repeat
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. Observed several damaged floor tiles near throughout kitchen. Repeat |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee belongings such as phone, and chargers stored on prep tables or stored above food prep tables. Designate area for employees to store belongings in an area where establishment food, utebsils and equipment are protected from contamination. |