| 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 PIC fail to wash hands long enough and also re-contaminate them after washing. CDI instruction ; rewash2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple glove/task changes without hand washing or glove changing. CDI through isntruction2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees change tasks from soiled surfaces to food preparation without glove change and hand wash. CDI -through instruction |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee bare-hand contact unwashed tomato(no intention to wash). CDI- hands and tomatoes 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 hand sink used to access water for hot hold well. CDI through isntruction ; removed |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC clearly demonstrate facility does not wash, rinse and sanitize tcs food contact surfaces at a minimum of every 4 hours of service. CDI through instruction4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed utensils stored as clean with food residue still on them. ie tomato slicer CDI-removed to clean |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot held between 99-100F. CDI- reheated to 170F |
|
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 Observed lettuce and guacomole out of temp (see temp chart). CDI- removed to cool |
|
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 some working containers of not easily identifiable food not labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed both fruit and house flies present in kitchen and at the front line. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed tea urns and bag of tea left open and accessible to the public in dining room. CDI- covered |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food with no hair restraint. CDI through instruction |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes not washed and PIC unaware they are suppose to be washed. CDI- instruction provided; tomatoes washed |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 in use utensils stored with handle down in food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed some wet nesting of utensils. CDI - unnested |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored with single-service articles and employee drink stored bottom shelf of the prep table with other equipment. |