| 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 Spoke to dishwasher, informed takes off multi-use gloves before removing clean dishes. CDI Informeed have to wash hands before going to clean side.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee coming out of walk in cooler, start food preparation and donning a glove before washings hands. CDI Informed food employee of washing hands
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 not using a protective barrier when turning off faucet. CDI Spoke to PIC regarding proper hand washing procedure. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife being stored in hand washing sink in customer/bakery area. CDI Removed from handsink. Make sure hand washing sinks are used only for washing 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 plates, utensils deemed as clean with food debris on them. CDI All items were returned to ware washing.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed debris in microwave, PIC stated only cleaned once a week. Increase cleaing frequency. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages being held on top of toaster oven reading less than 100 degrees. CDI Sausages reheated to 165 degrees. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pan of sliced ham date marked for 2/6 reading 48-49 degrees. CDI Ham was discarded. REPEAT |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 potato salad,cheese, tomato, and spinach without a date marking. CDI Items will be allowed to be back dated.
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 pimento cheese marked for 1/7. Observed truffle cream cheese marked for 1/22. Observed sundried tomato butter marked for 1/29. Observed basil butter marked for 1/29. Observed several containers of pimento cheese date marked for 1/29 in walk in cooler. CDI All items were discarded. REPEAT. |
|
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 chicken tightly wrapped and cooling in flip top unit at 86 degrees. CDI Chicken was spread out baking sheet and placed in walk in cooler for rapid cool down. Observed ham tightly wrapped dated for 2/6 reading at 48 degrees. CDI Ham was discarded. Make sure to use effective methods for proper cool down such as leaving uncovered till hits 45 degrees in walk in cooler, ice bath, active stirring or shallow pans. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed air theromometer in flip top unit in front of expediting station reading 28 degrees, actually 33.8 degrees. CDI PIC will replace thermometer. |
|
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 of oil and aqeous solutions. Make sure to label all things not easily recognizable with a common name. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing a bracelet. Make sure food employees only wear a plain wedding ring to facilitate hand washing. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service being stored on ground in coffee walk in cooler. Make sure to keep at least 6 inches off of floor. |
|
45
|
0
|
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 loose/falling off gasket on bottom of reach in unit/flip top by oven. Make sure to keep in good repair. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for ware washing. Verification required. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin for female restrooms. Observed closed lid in mens, PIC will make sure to swap out before next inspection. |
|
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 doors open to dumpster. Make sure to keep dumpster doors closed. **Shared facility, will contact other establishments during next visit.** |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being stored above single service cake containers. Observed employee beverage being stored on top of closed simple syrup container and other syrups. Make sure to have a designated area for employee drinks to prevent contamination of single service, equipment and utensils. |