| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two hand sinks with food debris in basins. CDI Spoke to PIC to ensure hand sinks are only used for washing hands. REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at ware washing hand sink. CDI PIC provided during inspection. REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed heads of unwashed lettuce being stored on top of washed lettuce container. CDI PIC moved unwashed lettuce. REPEAT.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves and changing task at ware washing; going from dirty to clean. CDI Food employee stopped and directed to wash hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in far left open air cooler cold holding above 45 degrees. CDI PIC started cool down of product. REPEAT. |
|
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 two containers of milk and one container of heavy cream not date marked. CDI PIC discarded |
|
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 two containers of mushrooms cooling placed in reach in unit tightly covered and stacked. CDI PIC moved and placed on ice bath. Observed pan of onions and spinach cooling in walk in cooler tightly packed and densed on a pan. CDI PIC spread out on sheet tray for rapid cool down. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a bracelet while performing food preparation. Make sure food employee remove all jewelry when performing food preparation.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entrance to food establishment observed two food employees on line not wearing a hair restraint while performing food preparation. Make sure food employees wear a hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on floor in kitchen. Make sure to store off ground.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth bucket cloudy and reading less than 150 ppm quat ammonium. CDI PIC had buckets changed out with sanitizer solution for quat greater than 150 ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure equipment and utensils air dry so sanitizer will work effectively. |
|
53
|
0
|
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 minor dust on ceiling and dust on fan in kitchen. Make sure to increase cleaning frequency. |