| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
*Observed employee eating food near prep line. Ensure employees are not eating in the kitchen. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*In chest freezer, ready to eat chicken nuggets were stored contacting Ziploc bags of raw chicken. Chicken was moved to another chest freezer with other ready to eat items.
CDI-Chicken nuggets were moved. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Unused slicer had food debris on it. Equipment and utensils not being used need to be kept clean. One pan on dish rack had food residue.
CDI-Slicer was taken apart and washed. Pan was placed in dish pit to be rewashed. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
*In reach in cooler at server station, heavy whipping cream and half and half was not date marked. Items held for more than 24 hours need to be date marked.
CDI-Items were dated. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf
*Spray bottle of degreaser near dish machine was unlabeled.
CDI-Both bottles were labeled. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Several sauce containers and bottles throughout kitchen did not have labels.Spray bottle of oil near cook line was missing label. Discussed with PIC different methods for labeling. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *No hair restraints observed for food employees. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Observed wet wiping cloths on prep tables. Ensure wiping cloths are stored in sanitizer when not it used. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Shelves and legs of prep tables and dish machine and shelves in walk in cooler are rusted and needs to be repaired/replaced. Gasket in 1 door reach in is torn and needs to be replaced.
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and be certified or classified for sanitation by an ANSI-accredited certification program.
*Household equipment such as blender and food processor is not approved to be used in establishment. Ensure commercial use equipment is used. Reach in cooler in server station is being used to store heavy whipping cream and half and half. Heavy cream was 50F but tea on bottom shelf was 37F. This cooler is not approved to store food and shall only be used for beverages. TCS foods were moved to walk in cooler. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Gaskets in prep unit and walk in cooler had accumulation of debris. Gaskets need to be cleaned more frequently. Container storing ice scoop had debris at bottom. Other containers used to store peelers had debris accumulated at bottom. Ensure these containers are cleaned more regularly. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
*Heavy dust accumulation on walls and ceiling in kitchen and walk in cooler. Ensure walls and ceiling are detail cleaned. |