| 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 Observed food employee putting gloves on without washing hands after returning into the kitchen. CDI, food employee corrected by instruction, food employee washed hands.
Ensure all food employees wash hands on re-entry to kitchen.
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 re-contaminate hands by closing faucet with bare hands, not using barrier. CDI, food employee corrected by instruction, food employee re-washed hands. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at one of the two sinks (hand sink near grills). CDI, paper towels provided. Repeat |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cut, ready to eat fruit. CDI, items re-organized. Repeat
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef. CDI, items re-organized. Repeat |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at sani bucket below 50ppm quat. CDI, sanitizer re-filled. |
|
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 potatoes hot holding below 135F. CDI, potatoes discarded. |
|
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 several foods at flip top and at customer self service line holding temperature above 45F. CDI, items were temporarily placed on TPHC. Template provided. New manager started working 3 days prior to inspection.
Repeat
Risk control plan-VR |
|
21
|
1.50
|
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 several items in walk in cooler without date mark. Items were prepared more than 24 hours prior to inspection. VR -Repeat
Risk control plan |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed absence of consumer advisory for lox. VR Repeat |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle with clear liquid without label. PIC stated bottle contained cleaner. CDI, item labeled. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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, and other containers without identifying label. Repeat |
|
43
|
0
|
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 cups at coffee station without protective sleeve, cups were exposed to contamination. |
|
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 flip top not able to keep TCS items at 45F or below. |
|
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 significant build up of dust and debris on equipment throughout establishment. Repeat |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink. Repeat |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lids and doors. Repeat
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed significant amounts of litter in waste enclosures. |
|
53
|
1
|
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 heavy cleaning need throughout establishment. Observed heavy build up of dust and debris throughout floors, build up under and behind equipment. Repeat |