| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
Yes |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P REPEAT VIOLATION. VR Observed food employee touching container that was used for raw chicken, then touch clean containers then put the clean containers back on the clean storage rack. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee bare handcontacting food that is not in ready to eat form. CDI - educated to wear gloves whenever touching food. Employee washed hands and put on gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. REPEAT VIOLATION. Observed metered faucet only run for 6 seconds. Advsied to fix.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink by the drink machine. Advised to provide handwashing sign. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizer container empty. Dish machine reading at 0 ppm. CDI - provided new container to the dish machine. Now at 50 ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. VR Observed cooked ready to eat chicken stored by the handsink and another container stored on top of the dish machine out of temperature. Refer to temperature chart. CDI - educated to keep food under refrigeration in the reach in unit or in the flip top. Brought to walkin cooler to cool down. Product currently at 43F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 REPEAT VIOLATION. VR Observed cooked pork in the freezer with no date label of cook date. Some of the pork is thawed out in the reach in unit with no label. CDI - provided labels to items and educated about date marking criteria. Advised to provide a date label for the bulk product that is prepared and frozen to keep track of cook date. Advised to provide a thawing label for the product that gets pulled to reach in to keep track of cold holding days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of degreaser stored above uncovered chicken. CDI - relocated degreaser. Educated to keep chemicals in organized location to prevent contamination.
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employees medicine stored on dry storage rack along with customer product. CDI - educated to keep personal items in an organized location away from product for sale. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed chicken stored by handsink underneath a bottle of degreaser. Observed chicken stored on top of dish machine by the dirty drain board of 3 compartment sink along with the pipe dripping water onto drain board. CDI - educated to keep food in the refrigerator instead of in places where contamination occurs. Moved degreaser to better location and advised to fix the pipe. Do not store food on top of dish machine. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed food employee without hair restraint. CDI - reminded food employee about wearing hair restraints as a food employee. Food employee had hat in the kitchen and put on the hat. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
Yes |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. VR. Observed a bowl (no handle) being used to dispense the chicken. The bowl is left in the chicken. Food employees are not wearing gloves. Observed rice spoons stored in a container with room temperature water. CDI - educated to leave the bowl out of the chicken and to use tongs. Educated to keep rice spoon in a dry clean container. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the wash compartment dirty. Advised to keep compartment solution clean. CDI - educated to keep it clean; drained solution. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up of grease on the hood. Techincian is scheduled to come September 2017. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed pipe in the ceiling dripping above the 3 compartment sink. Advised to repair. |