| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P) Staff member seen going from dirty to clean dishes without a handwash and glove change. Hands must be washed when switching from dirty to clean dishes. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) Hot water sanitation temperature verified with EHS thermometer at 125 degrees reaching highest temperature of 151 degrees. Hot water sanitation must be maintained 160 degrees or higher. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Sandwiches made last night were 47-49 degrees. Foods from ambient air or cold ingredients must reach 41 degrees with 4 hours. CDI Sandwiches discarded. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Door sweep for the back door is broken and missing a section. Repair or replace to prevent entrance of pests. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Food handler wearing bracelets. Food handlers are prohibited from wearing jewelry on hands and wrists with exception of plain band on finger. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths laying on surfaces. No sanitizer provided in sanitizer buckets. Maintain in use wet wiping cloths to be in sanitizer water in between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Steamer and 2 door freezer out of order. PIC using a piece of cardboard to maintain oven door closed. Repair, remove, or replace. Maintain equipment to be in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf) No quat sanitizer provided at dispenser with no chemical provided to make sanitizer by hand. Approved sanitizer must be provided at all times of operation.
4-204.115 Warewashing Machines, Temperature Measuring Devices (Pf) Test strips provided to verify hot water sanitation are stickers changing color when 180 degrees is reached. Provide a method to verify 160 degrees such as a waterproof max reading thermometer or stickers verifying 160 degrees. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity - Quantity and Availability (Pf) Hot water at 3 compartment sink requires both faucets to run to become hot. After running both faucets for multiple minutes, the highest temperature reached was 95 degrees. Hot water must be provided to meet peek hot water demands. Facility uses 3 compartment sink along with dish machine for warewashing. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Multiple cracked missing floors tiles in kitchen. Areas of damage in dry storage area. Maintain physical facilities to be in good repair. |