| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles.
Observed some personal drinks stored on back shelf. Keep in low areas to prevent possible contamination. |
|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door.
Observed two employees wash hands and turn faucet off without using a barrier. Use a barrier (paper towels) when turning faucets off after washing hands. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P
Observed raw eggs stored on top shelf above RTE foods. CDI- Eggs moved to bottom. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a container of rice sitting on counter recorded below 135F (see chart). CDI- Discarded. REPEAT. Points not escalated due to improvement in hot holding. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf
Facility is not dating correctly for cooking/freezing/thawing food. Facility must date for (1) DATE OF COOK, (2) DATE OF FREEZE, (3) AND PULL/THAW DATE. CDI- Dating fixed, |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P
Personal vitamins stored on prep table. CDI- Vitamins moved.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed bleach disinfectant not labeled. CDI- Labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Improper cooling methods observed. Shrimp was cooling in a plastic tub on counter. Prepped pico was |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF).
Baklava stored on counter in a self serve manner. Remove from self serve manner or label with above information. VR. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
One employee not wearing a hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
One wet cloth stored on prep table. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Vent dusty in womens restroom. |