| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler unroll receipt paper and then return to handling RTE foods at make table without washing hands. CDI- Employee washes hands. (-2) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on meat slicer not in use, and inside basin of salad spinner stored as clean. CDI- PIC rewashes and sanitizes slicer and spinner. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted tomatoes at make table, Cesar and pesto dressing inside fliptop, all TCS foods inside cold drawer 5 above 41F. CDI- PIC voluntarily discards items. EHS suggests not storing foods above the fill line in containers to facilitate proper cold holding. Additionally, EHS suggests considering either TPHC for dressing, or smaller, minimally filled bottles, as well as not overfilling the cold drawers, so that air may circulate. REPEAT. (-3) |
|
23
|
0
|
Proper date marking & 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 sliced tomatoes cooling inside beer cooler without labels. CDI- PIC date marks tomatoes. No points taken for single item- date marking otherwise in compliance facility wide. (-0) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spices at make table. Label at earliest opportunity. (-0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed can with severe dent at seal on can rack. CDI- damaged can removed and segregated from usable can supply. (-0) |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored with blade between two counters and soiled with visible food debris. REPEAT. CDI- PIC moves knife to warewashing, states they will not store between counters going forward. (-1) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease and food reside on outer surface of cold holding equipment throughout facility. Increased cleaning frequency throughout service is recommended. (-0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open employee beverage beside sani-bucket at back prep table and a second employee beverage stored on hand sink. EHS advises that employee drinks should be stored away from food prep and cleaning equipment. (-0) |