| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
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 PIC wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education. REPEAT 2 points.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee go back and forth to walk in cooler prior to prepping food without handwashing in between. CDI- employee was educated and hands were washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils and pans being stored in the basin of the hand sink near the front prep area. CDI- items were removed.. -1 point
6-301.14 Handwashing Signage - C Hand washing signage was missing at front prep hand washing sink. EHS supplied facility with hand washing sign |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Butter sauce was being stored on prep surface >45 degrees. CDI- Facility put butter sauce on a 3 hour discard time hold. 0 points. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
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 Observed no written procedures on site for holding the caraffes of milk and creamer on TPHC. CDI by providing and assisting with TPHC template. - 1 point REPEAT |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-502.11(B) Provide accurately calibrated thermometers. -Pf Thermometer onsite was out of calibration by 7 degrees. PIC stated that he will by a digital thermometer to use in place of un-calibrated metal stem thermometer. VR- will verify that a calibrated thermometer is onsite within 10 days. -.5 points |
|
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. Observed gnats in the mop sink area. Facility has called Pest control to get this matter handled. 0 points. |
|
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 boxed food products being stored in direct contact with the floor. 0 points. |
|
41
|
0
|
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. In use utensils were being stored in water that was <135 degrees. 0 points |
|
43
|
0.50
|
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 Single service cups were stored uncovered near the cash register area, single service straws were stored in ways that is not protected against customer hand contamination. 0.5 points
*General Comment: Keep grade card posted in conspicous area for public to view upon entry. |