| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed donning gloves without washing hands prior. CDI. Employee washed hands.
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 Employees observed washing hands then turning off faucet handles with bare hands and no barrier. CDI. Employees were educated and rewashed hands.
2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in three compartment sink. CDI. Employee educated then instructed to wash hands in handwashing sink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at front handwashing sink. CDI. Operator obtained soap and placed at proper sink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf One employee observed filling coffee pot in handsink at front of kitchen and an additional employee observed rinsing out container in handsink in back of kitchen. CDI. Employees educated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cream used for coffee, unsalted butter, and milk observed sitting on prep counter above 41F (see chart above). CDI. Items reported to have been out for an hour and sent to walk-in cooler to cool. Cream was put on ice bath. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 Employees are intending to date mark for date of preparation but some foods dated 1/31/2020 were reported to be from days prior to inspection. Ensure there is a consistent date marking system in place so no items are incorrectly dated. CDI. Proper dates were applied to foods. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked queso observed cooling in covered deep container in cooler. CDI. Queso placed in shallow pan and vented. |
|
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. Containers of surgar observed with no labeling. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. A couple of employees observed working with food and preparing drinks with no hair restraints. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet/soiled wiping cloths observed on prep counters. CDI. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Containers being stacked together wet. |
|
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 One handle at handsink in restroom missing. Replace handle. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floor tiles at three compartment sink observed damaged. Replace tiles. |