| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Ensure hands are properly washed at the area hand sink when touching or removing dentures from ones mouth. Wash hands after touching skin/ body parts. Observed worker adjusting dentures and fail to wash hands. Worker stopped and sent to the hand sink to wash hands. Hands are to be washed after any source of contamination. Wash hands to prevent contamination.
FOOD EMPLOYEES shall clean their hands and exposed portions of
their arms as specified under § 2-301.12 immediately before
engaging in FOOD preparation including working with exposed FOOD,
clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and
SINGLE-USE ARTICLESP and:
(A) After touching bare human body parts other than clean
hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic
animals as specified in 2-403.11(B); P
(D) Except as specified in 2-401.11(B), after coughing,
sneezing, using a handkerchief or disposable tissue, using
tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove
soil and contamination and to prevent cross contamination
when changing tasks; P
(G) When switching between working with raw FOOD and
working with READY-TO-EAT FOOD; P
(H) Before donning gloves to initiate a task that involves
working with FOOD; P and
(I) After engaging in other activities that contaminate the
hands.P |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Yeast rolls prepared for a later time were left unattended in the outside cambro case under the shed. Prepared foods were in Cambros and left unsupervised. PIC removed the cambro and placed it inside to be stored under supervision. Dry goods in shed left open to public access. Gate no longer present, prohibiting public from back of facility where foods and supplies are stored. Provide a barrier prohibiting the public from coming into area. Keep shed secure and any other area where food is stored. Vegetables found stored in the walk incooler beside raw chicken and turkeys. Vegetable cases removed and stacked seperately where no cross contamination will occur.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Soda nozzles found in need of cleaning with build-up on the nozzles and along the ice shoot lines. Ice guard found with microbial growth along the guard edges and with rust runoffs from rusty washers placed on the guard. All removed and cleaned. All removed and placed in ware-washing to be cleaned, rinsed and sanitized. Cabbage cutter found in need of cleaning along the blades. Cutter washed, rinsed and sanitized. Food contact surfaces are to be clean . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Sausage links, cut ham, hot dogs and sausage patties found without a date after being prepared longer than 24hrs. Ensure all TCS foods are datemarked if not used in 24hrs and discard in 7days. Dates added. FOOD ESTABLISHMENT for more than 24 hours shall be
clearly marked to indicate the date or day by which the FOOD shall
be consumed on the PREMISES, sold, or discarded when held at a
temperature of 5C (41F) or less for a maximum of 7 days. The
day of preparation shall be counted as Day 1. Pf
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
Do not place dentures on the prep sink surface. Use the restroom to adjust dentures to prevent possible contamination . Dentures removed and prep sink disinfected. Prevent miscellaneous contamination from occurring. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Ensure hair restraints are worn when working in food areas. Some employees that are waitresses are also preparing plates. If employees from the front or waitresses prepare food, tray items and serve a hair restraint should be applied prior. Wear a hat, visor or a hair net. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Rusty washers observed along the ice guard in the ice machine. Rusty shelving observed in the walk in cooler and along some outside racks. Broken and damaged cambros present outside facility. Torn gaskets observed along the reachin doors. Replace torn gaskets on the hot cabinets and on the Duxlex 3 door unit along the cook line. Equipment is to be in good repair.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the dish machine along the door lip lines and interior upper door walls. Ware-washing equipment is to be clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C)
Clean the exterior roof and interior surfaces of the Metro warming cabinet with observed build-up and dust. Clean the top line of shelves, racks where debris is accumulated. Clean the prep top make line surface along the lid and ledge lines. Clean the cook line equipment exterior , sides and lower cabinets under the fryers, fryer sides, griddle facing and hot cabinet surfaces. Clean the walk incooler walls, floors and green racks inside. Clean the racks , shelves and prep lines. Equipment, food contact surfaces, non food contact surfaces and utensils are to be clean. Minimal areas observed in need of cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Derelict equipment and unused equipment found stored outside facility. Some equipment has been moved. Remove any unused equipment from facility. 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Remove grease from along the cook line floors and from under the cook line equipment. General cleaning needed of flooring under and behind equipment and along the wall lines. Grease and food residue present along lines, under equipment and in corners. Clean the floors along the make lines, ware wash sinks and equipment throughout the kitchen. Clean along floor corners, under equipment and wall edges. Clean the floors along the ware-wash line including the sinks. Floors are to be clean. Clean the wall frp panels along the 3 comp sink and where splatter is observed and accumulated. Clean the ceiling tile with dust build up as well as the light fixtures and vent covers.
6-501.12 Cleaning, Frequency and Restrictions (C) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
Designate an area for personal items such as keys, coats, drinks, phones and personal items. Multiple personal items found among food lines and shelves. Do not store on food contact surfaces, over food contact, on prep lines or comingle with the restraurant items. Store where no contmaination will occur from comingling.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
6-305.11 Designation - Dressing Areas and Lockers (C) |