| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at hand sink near ice machine. CDI - PIC replaced. Ensure all hand sinks are stocked and ready for use at all times. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed employee handle personal items including cell phone and personal bag in additional to handling soiled dishes at dish area return to conduct food prep duties with no glove change. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw pork sausages stored above ready to eat foods including egg salad and cooked pork roast inside walk in cooler. CDI - PIC relocated sausages. Do not store raw animal foods over ready to eat foods. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Significant multi-day dried organic buildup on blade of can opener. CDI - can opener removed to dish for cleaning. Ensure food contact surfaces are cleaned after use. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods in walk in cooler with temperatures above 41f including Mac and cheese, egg salad, pork roast, ham, cut melon at 42f and marinara, blue cheese, prepared salad at 43f. All TCS foods above 41f held in unit overnight discarded. EHS observed ambient air temperature of unit unstable varying from 36f - 45f during visit and damaged gaskets. PIC to call for service. VR required within 10 days.
Observed line area reach in cooler holding shredded cheese and half and half at 44f and unsalted butter at 45f. CDI - PIC discarded. Ambient air temperature of unit 36f however prep top portion not fully set up and heavily used during breakfast service.
REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red and green buckets in kitchen with no labeling present holding peroxide disinfectant cleaner. CDI - PIC labeled. Label all working containers of chemicals. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple dry items observed in plastic bags and in plastic lidded containers with no identification present. Label. |
|
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. Small flies observed in various back of house areas. Contact PCO for service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 multiple cases of food items stored on floor of walk in freezer. No food delivery received today. Store all food items at least 6 inches off of the floor to prevent contamination . |
|
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 employee preparing food wearing watch on wrist. Remove jewelry items from arms when handling food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Walk in cooler door gaskets in poor repair. Repair or replace. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee items including cell phones, speakers, chargers, personal bags on back prep table where food is actively being prepared. Desianate an area away from the food prep area for the storage of personal items. |