| 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 non-food employee dump ice in handsink next to ice machine. CDI: Sink cleaned. PIC directed to educate all staff on proper sink use. REPEAT VIOLATION |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee with gloves on scratch head, and adjust clothes, then move directly to handling melons. CDI: Employee directed to change gloves and educated on when appropriate to change gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no quat sanitizer hooked to 3-comp sink dispenser. Facility could not find stock quat. CDI: Facility was shown how to make bleach sanitizer and given some bleach test strips. Facility found quat sanitizer by end of inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked containers stored as clean with date marking stickers and sticker residue remaining on containers. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed breakfast sandwiches prepared last night above 45F in walk in. CDI: Sandwiches discarded. Observed tomatoes and eggs not cooling at proper rate in walk in cooler. CDI: Items moved to where greater air flow in cooler was, and items were vented. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items date marked held above 41F for more than 4 days including containers of chicken, and breakfast burritos. CDI: Items discarded. Observed many items with date marks greater than 7 days including but not limited to arugula 5/12, chicken 5/23, chicken strips 6/1, roast beef 5/14, hard boiled eggs 5/31, and milk 5/29. CDI: All items discarded except for eggs and milk, which employees knew exactly the day it was opened. Observed many containers with several date stickers on them. Ensure proper dating by only having one date mark on container. Observed greens marked 6/22. CDI: Correct date mark placed on container.
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 some food items in walk in with no date mark including pork, and sandwich toppings. REPEAT VIOLATION |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 breakfast sandwiches, tomatoes, eggs, and chicken breasts cooling while tightly covered. CDI: Items vented. |
|
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 with ring on containing stones, preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food employees with no hair restraint on. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in buckets of water. Cloths are being used to wipe down tables and surfaces. CDI: Facility switched to bleach solution during inspection. Quat chemical was found by end of inspection. See #14. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Contianers separated.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed utensil drawer under grill in need of cleaning. Ensure these drawers are kept clean. REPEAT VIOLATION |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed shelving in H1 storage room set directly on floor. Raise shelving so that items are stored 6 inches off of floor to allow for cleaning. Observed box of plastic knives and box of cups stored on floor in H1 storage room. CDI: Boxes moved to shelving. |
|
45
|
0
|
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 water pooling in bottom of reach in dairy cooler. REPEAT VIOLATION PREVIOUS VIOLATION FIXED
4-501.12 Cutting Surfaces - C Observed front prep cooler cutting board in need of resurfacing or replacing.
NOTE: Observed walk in cooler holding foods above 41F throughout cooler. Beginning 1/1/2019, all coolers must hold foods at or below 41F. |
|
47
|
0
|
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 food build up in drawers of front prep cooler. REPEAT VIOLATION |