| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
. .2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink sitting directly on top of baking syrup. CDI Drink moved. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
Yes |
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 dish employee at ware washing going from dirty to clean without washing hands. CDI Employee directed to wash hands. REPEAT VERIFICATION REQUIRED. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed slicer not in used (used yesterday) with significant food debris on blade. CDI slicer clean during inspection. Observed black build-up on sides of ice machine basin. Make sure to clean and clean as often as accumulation occurs.
*Informed by backing staff, mixer only cleaned every couple of days by wash, rinse and sanitized. Explained to PIC; mixers shall be cleaned after use and as often as accumulation occurs especially working with raw eggs and milk- needs to be every 4 hours.* |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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
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 feta cheese and chicken salad date marked for 7/21. CDI Items were discarded. Observed salmon without a date marking. Observed 5-6 quiches pulled from freezer not marked with the pull date. CDI Items were allowed to be back dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Observed clarified butter (house made) held on time not marked with begin/end time. Observed log for half-and-half creamer not marked at bar. CDI Items were allowed to be back=marked for appropriate time. REPEAT |
|
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. Make sure to label all working containers of food. |
|
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 several flies, make sure to have pest control address and keep the doors closed. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food establishments using berries and strawberries on baking products (for immediate consumption) without washing. CDI Food employee washed all products before continuing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with gouge marks and black spots. Make sure to replace/resufface. |
|
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 dust on ceilings over food preparation areas. Make sure to keep clean. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on dry storage rack above spices and food ingredients. Make sure to store in a area to avoid contamination. REPEAT. |