| 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. Upon entrance to food establishment observed more than 3 food employee beverages on food preparation counters where food was being prepared. CDI All drinks discarded. REPEAT |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves after completing task (cleaning and food storage). CDI Food employee directed to wash hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee enter kitchen from dining room and begin with food preparation. CDI Food employee stopped and directed to wash hands. |
|
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 Observed slicer that hasn't been in use since yesterday with minor food debris. CDI PIC had food employee break it down it down and clean. Observed some bowls, plates, pans being stored with minor food debris in them. CDI Items returned to ware washing. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 two large containers of ribs date marked for 12/12. Observed two packs of ham in walk in cooler date marked for 12/7. CDI Items were discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf GENERAL COMMENT. Food estabishblishment portioning spicy haberno sauce up and keeping out of temperature control for service. CDI Instructed PIC to label product for 4 hours; begin and end time. Will provide documentation. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
7-209.11 Storage-Other Personal Care Items - C Employees shall store their personal care items in facilities to prevent contamination of food, equipment, single service utensils.
Observed employee vaporize and employee pack of cigarettes being stored on food preparation and above line (over food). CDI PIC discarded cigarettes and had vaporizer removed from facility.
*Vaporizer contain nicotine which can be lethal if consumed inappropriately. Make sure to have these items stored in a manner where contamination will not occur and ensure food employees are washing hands correctly.* |
|
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 squeeze bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of food. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation - C Insect control devices shall be installed so taht devices are not located over food preparation areas. Observed bug light over back food storage area for desserts and bug light over slicer storage. Make sure to relocated. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in walk in freezer. *Product was delievered this morning, make sure to get product off floor in timely manner. * |
|
42
|
1
|
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 so equipment/utensils can air dry and sanitizer work effectively. REPEAT CDI: PIC sent all items back to ware washing. |
|
47
|
0.50
|
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 food debris in walk in cooler on shelving and debris on shelving. Observed build-up/dust in far reach in unit (left) in fan. Make sure to increase cleaning frequency. 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 doors open. Make sure to keep closed. |
|
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 debris on ceiling over food preparation areas throughout kitchen. Make sure to increase cleaning frequency. |