| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hose hanging in handsink in prep area. CDI by removal of hose. |
|
14
|
1.50
|
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 several instances of containers and equipment with debris build up throughout facility including but not limited to slicer, robot coupe, cleaver and ramekins. CDI by removal for recleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
y3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meatballs in a flip top unit measuring at 48 and sauces at the server station not under refrigeration measuring at 58. CDI by voluntary discard of meatballs and yogurt sauces. Discussed TPHC for the sauces with the PIC and provided paper work. |
|
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 several instances of items date marked incorrectly, such as with roasted tomatoes marked 3-14, and items not date marked at all. CDI by correctly dating the items. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of food being stored on the floor of the walk in cooler. CDI by removal to proper storage area. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with no form of hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of a slicing machine. CDI by correctly separating the pieces of the slicer for proper air drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
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 lids being stored on the ground in the outside storage area. CDI by removal to a proper storage location. |
|
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 reach in cooler with damaged handle. |
|
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 hat stored over prep surface in the cooking area. |