| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing.
2-301.14 When to Wash - P - Observed food employee touch soiled wet cloth then handle clean single-service articles without washing their hands in between. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed washed produce uncovered / unprotected in walk in cooler. CDI for operator to cover and protect foods that are stored and not in cooling process. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed blender and large storage container stored as clean but with soil residues. CDI, equipment removed and container relocated for cleaning. Improvement made since previous inspection. |
|
31
|
1
|
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 cut tomatoes cooling in tightly covered containers in walk in unit and tomatoes cooling in prep refrigerator at prep line. CDI, tomatoes transferred to sheet pan and left uncovered to rapidly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed extra bottle of soap stored over prep table in kitchen. |
|
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 cloth stored on counter surface. Ensure wet wiping cloths are not used to stabilize cutting boards. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Observed unwashed onion being prepared and not washed prior to production. |
|
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 pans being wet stacked on storage rack.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment stored in bins collecting food residues. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service containers stored on ground in storage closet.
4-502.13 Single-use and single-service articles may not be reused. - Observed single-service manufacturer dressing / sauce containers being washed and re-used according to staff. Use proper multi-use food grade containers. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed each |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lid left open. Ensure adequate pickup is being completed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - vent in women's restroom in need of cleaning. |