| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure - P Observed 1 food employee wash hands and recontaminate by turning faucet of with bare hands. Use disposable towel or other protective barrier to turn faucet off. CDI- Employee instructed on proper handwashing procedure and re-washed hands. Repeat. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in bar area. CDI- Soap placed at handsink.
6-301.14 Handwashing Signage. Observed no handwashing signs at any handsinks throughout facility. Handwashing signs provided today to be posted at handsinks. Repeat. |
|
21
|
1.50
|
Proper date marking and 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 cut melons, cut lettuce, and tomatoe salad with no date mark. Preparation date of products was not known. CDI- All items voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 beverages stored on the floor in walk in cooler, liquid eggs stored on floor in walk in freezer, and single service cups stored on floor in bar area. CDI- All items were removed from floor. |
|
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 bucket of sanitizer in bar area below required concentration. Use test strips to ensure sanitizer maintains proper concentration. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers that PIC stated had been washed. Remove stickers before washing produce. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles buried in powders used for protein shakes. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-801.11 Clean Linens. Observed clean linens that had been labeled with sharpie directly on linen. Linens are no longer considered clean after the sharpie was marked on them. PIC stated they are going to change this procedure. |
|
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. Observed condensation leak near the fan in the walk in freezer causing a significant build up of ice in freezer floor. |
|
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 half of lid missing on dumpster. Repair needed. |