| 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 employee rinse hands and dry with paper towels. CDI - PIC instructed prop[er handwashing.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees wipe hands on apron and another touching face without washing hands. CDI - PIC instructed handwashing. -2- |
|
14
|
3
|
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 Observed rust buildup on cutting board in the pizza area and sticker residual on the outsides of containers in use in the walk in. CDI - PIC ordered new sturdier stickers for easier removal.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed more than four hours cleaning between tongs for salad lettuce and pizza trays cleaned once a day. CDI - PIC stated cleaning schedule implemented today for more frequent cleaning. -1.5- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed camembert cheese in the cheese case at 49F. REPEAT. CDI - PIC cooled these in the reach in. -3- |
|
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 has not been labeled, or if the label is incorrect. -P Observed more than 7 days given to camembert and brie cheese on documentation and on date mark labels. CDI - PIC given cheese documentation today and reminded that certain cheeses, such as brie cannot exceed 7 days on date marking. -3- REPEAT |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer reading the deli case with the burned out external display. Repair. REPEAT -.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled sandwich condiments in the pep cooler. Label these with the common name of the food item. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the deli near the gelato counter. Maintain and increase current pest control methods as necessary to rid facility of gnats. -0- |
|
42
|
0.50
|
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 standing water in the ladles in a plastic bucket identified as clean. Air dry these. -.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service items next to the deli case subject to contamination. Keep these protected. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed lights out in both hoods and the fan not blowing in the hood to the left. Repair these. REPEAT -1- |
|
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 buildup on the speed racks. Clean these often enough to prevent buildup. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 buildup on the floors walls and ceiling in the deli room. Clean. REPEAT -.5- |