| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. Observed 2 twist top employee beverages in facility stored on prep table and storage rack over clean equipment. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use and only used for handwashing. Observed wet wiping cloths stored in handwashing sink in back exit door. . CDI, operator removed cloths from sink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed soups hot held in steam well below 135 degrees F. CDI, operator reheated soups in microwave to proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed 1 open bag of cut lettuce not date marked in flip top prep unit and 1 open package of chicken not date marked in walk in cooler. CDI, operator voluntarily discarded foods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground,. Observed several boxes of foods stored on ground in walk in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet cloths loated in handwashing sink. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean utensils stored in soiled container on storage rack. Observed clean ice scoop stored on soiled sheet tray. Observed clean equipment stored next to soiled drainboard of 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed rusty shelving over 3 compartment sink. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and construted to be smooth and easily cleanable. Observed several areas of the floor in prep room and drain near walk in cooler with damaged tiles. Observed several areas with damage to baseboard trim in prep area. Repeat.
Observed non-absorbant ceiling tile over flip top prep unit. |