| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored over top of food storage areas and prep areas. Items were moved by PIC and EHS. Store such beverages in areas where spills/leaks will not contaminate food storage, utensils or prep areas. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with heavy residue accumulation. Surfaces such as this must be regularly cleaned to prevent such accumulation. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items stored in a reach in cooler above 41F. Items ranged from 50-60F and were voluntarily discarded. Reach in unit was not properly functioning, and is used primarily for storage of to-go packages of dressings and potato/pasta salad.
Reach in unit was repaired during inspection, observed 38F ambient temperature, allowed facility to resume storing TCS foods in the unit. Facility must monitor cold holding units for proper function as part of active managerial control of the facility. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 multiple instances of TCS foods such as cut lettuce/tomato and deli meats such as turkey not labelled for the day of preparation. Items were voluntarily discarded. Once items such as lettuce and tomato are cut/sliced, they must be date marked and held for a maximum of 7 days. Once deli meats are cut from the large chub or container, the large container/chub must be date marked, as do any other storage containers for the cuts of meat. These items also have a maximum storage time of 7 days |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles of chemicals in the facility not correctly labelled as to their contents. Items labelled during inspection. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 numerous working containers of sauces not labelled in the prep area. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole in the rear entry door large enough for pest species to enter the facility. |
|
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 emplyoee items stored above foods stored in the rear coolers. Items moved by EHS to the lowest possible shelving to prevent any spills or leaks from contaminating food products. |
|
38
|
0
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without beard guards. Observed no contamination of equipment, food or utensils from hair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to rear hallway wall, and numerous ceiling tiles with water damage present in the rear storage area. |