| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed 3 food employees not using a protective barrier to turn off the faucet. CDI Spoke to PIC regarding training for adequate hand washing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, utensils and ramekins deemed as clean with food debris on it. CDI All items return to ware washing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
W3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans, macaroni and cheese, and green beans not being held at 135 degrees. CDI All items were reheated to 165 degrees. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sauteed onions, peppers, coleslaw vinegar, and regular coleslaw in flip top prep unit without a date mark. CDI Items were allowed to be date marked. Observed frozen macaroni and cheese and other sides not date marked. CDI Informed PIC to make sure to label the day of preparation and frozen date to ensure proper date marking.
**Observed pork being added to baked beans and dated for today. CDI Explain to PIC needs to go by the day the pork was cooked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 4 containers of salad that were prepped and placed in walk in cooler for cool down. Containers were tighly sealed and stacked on top of each other. CDI Containers cracked for ventilation and spread out. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans and equipment. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service on counter within reach of customers not protected from potential contimination. Make sure to protect. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and splatter on drying racks, spice racks and shelving in walk in cooler. Observed build-up and sticky reside on nonfood surface of soda machine. Make sure to increase cleaning frequency. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed doors open to trash receptacle and significant debris and waste. *Shared facility, will contact other food establishments upon next visit. |