| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages on surfaces at the hot hold and at the prep table next to bread and above granola. Beverages were relocated. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
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 employees turning off handle of faucet after washing, recontaminating hands. Educated and employees complied.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed PIC changing gloves numerous times without washing hands. Stopped, educated and employee complied. |
| 8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet towel stored in hand sink. Removed towel. REPEAT. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored on top of radish box in walk-in cooler. Eggs were moved to where other eggs were being stored.
Observed raw chicken and raw pork stored over milk and pasteurized eggs in refrigerator. Move raw foods to the bottom shelf. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the majority of all pans and containers with sticker residue left on them after the warewashing process. They were stacked on shelving throughout. Return visit required.
REPEAT. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
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. Observed open container of milk, overnight oatmeal with almond milk, and opened kale without date marks. Milk was discarded and oatmeal and kale (opened yesterday) was dated. REPEAT. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
No |
Yes |
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Procedures were not provided and the creamers were improperly labeled. They were holding at 41F. They close within 4 hous and it will be discarded at that time. |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a
few unlabelled squeeze bottles of oils and water along cook line. Observed bottles of dressings and dry goods without labels. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
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 crates of milk stored directly on the floor of the walk-in cooler where there was standing water. Move off the floor. |
| 38 |
0 |
Personal cleanliness |
No |
No |
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 both employees wearing bracelets. Remove. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets reading 0 ppm quat. Refilled to 200ppm quat. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
Yes |
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 with no handle being stored in dry good. Change to a scoop with a handle. REPEAT. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet. Separate to air dry. |
| 43 |
1 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
Yes |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service to go boxes stored on the floor. Move to shelving. REPEAT. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.12 Replace cutting surfaces that can no longer be effectively cleaned and sanitized. The green cutting boards are deeply etched and need to be replaced. |
| 46 |
1 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
Yes |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate test strips. Return visit required. REPEAT. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed throughout. Equipment, ventilation, and shelving are showing signs of buildup. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed floor cleaning needed with the most need at the dish wash areas and walk-in cooler. The floor tiles and threshold at the walk-in cooler are broken and collecting stagnant water. |