| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed employees washing hands for 5 seconds and then recontaminating them by turning off the faucet with bare hands. CDI - Employees were stopped, educated and they rewashed hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed an employee bagging donuts with a bare thumb on the food product. CDI - Employee voluntarily discarded food. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
6-301.11 Provide soap for handwashing at each handsink. -Pf
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed missing soap for one hand sinks. Observed a glove and utensils in a hand sink. Observed trash cans blocking the back kitchen hand sink. CDI - Soap was provided, objects were removed from the hand sink and trash cans were placed in a separate location. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm Quat sanitizer in the 3-compartment sink due to the container being empty. CDI - Container of sanitizer was switched out. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 57-58 degree TCS foods in the left side prep cooler. All items were voluntarily discarded. Cooler will not be used until it is repaired. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed an employee wearing a watch and no hair restraint |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 0ppm Quat sanitizer in a sanitizer bucket. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed a spatula stored behind a metal plate on the prep cooler. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed a 61 degree ambient prep cooler.
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
Observed two house-hold can openers with no removable blades. EHS also recommends deep cleaning them to remove food debris. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpster doors. |