| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed 2 food employees touch wet / soiled wiping cloths but not wash hands prior to handling clean plates. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, unwashed produce relocated for proper storage. Improvement made since previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer low in bucket at 3 compartment sink and not providing required concentration to sanitize equipment. CDI, PIC put new container and sanitizer provided at required levels. Improvement made since previous inspection. |
|
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 2 pans of ham and 2 pans of turkey not date marked. Observed pan of cooked vegetables not date marked and PIC stated was held in unit over 24 hours. CDI, foods voluntarily discarded by PIC. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed thermometer on-site not providing accurate temperature of ice water to ensure proper calibration. VR by 2/10 to ensure that proper thermometer is provided on-site and calibrated. |
|
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. Observed box of grits on flour in dry storage area. Keep at least 6 inches above the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked on dry equipment storage rack. |
|
45
|
1
|
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 - Observed hot water faucet valve handle broken and removed at 3 compartment sink faucet and staff needing wrench to turn on/off hot water valve. Repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - observed top of dish machine accumulating some soil residues. |