| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee grab the baked potato with no gloves on to show that it was still in the cooling process. CDI-Stopped and explained that they should not touch the potatoes with bare hands and use gloves when handling ready to eat product. The employee donned gloves and moved the potatoes into the walk in cooler. |
|
21
|
0
|
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 the quiche and the smoked chicken not properly date marked. CDI-The two items were properly dated. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in the facility. The manager stated that they had just installed fly traps outside around the back entrance to help control the issue. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of food product stored on the ground in the walk in cooler. An employee stated that they had just gotten a delivery in, but this was the only box on the ground and it was stored under the shelving where other boxes of the same product are stored. CDI-The box was placed onto the shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed the middle bottom drawer on the drawer prep cooler not opening properly. Manager stated that they have sent in a maintanance request for repair.
Observed two burned out light bulbs in the hoodvents. Needs replacing. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed the cutting board no longer easily cleanable. Needs replacing or resurfacing.
* Points kept the same today. The facility has replaced their rusted shelving in the walk in cooler. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the insides of the prep drawers, the hood vents, the outsides of the pressure fryer lids, the inside of the tall reach in cooler. Have cleaned. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the floors in between the prep table and the 3-door reach in cooler in the prep area. Have cleaned. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee keys stored on the prep shelf along with food product. CDI-The keys were removed. |