| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - Observed dirty dishes being handled, then clean dishes being handled and clean plates served without handwash in between.Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after handling soiled equipment, and between changing tasks such as to prevent cross contamination, or after engaging in other activities that contaminate hands. CDI by washing hands.
Remember that wearing a pair of gloves throughout washing dishes still requires a glove change and handwash. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage (C) - Handwash sign missing from dish pit hand sink.A clearly visible sign that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees. CDI provided extra sign today. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) - Observed label of wheel of Manchego cheese in outdoor walk-in covered in microbial growth; noted label is inside packaging with cheese. Food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. CDI PIC voluntarily discarded. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - Observed most dishes being cloth dried with same cloth out of dish machine. After cleaning and sanitizing, equipment and utensils shall be air dried and may not be cloth dried.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens Storing (C) - Observed both dirty and clean sides of dish machine drain board being used to remove clean dishes from machine after washing. Cleaned equipment and utensils shall be in a clean, dry location, where they are not exposed to splash, dust, or other contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Prep unit next to hand sink missing handle. Repair minor rusted shelving/shelf tips throughout kitchen area and in equipment. Lower cold drawer observed broken today. Observed weather strip at bottom of both outdoor walk-in and freezer needing repair, sunlight and gaps seen leading to outside. Equipment shall be in good repair.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils (C) - Observed a few kitchen knives with melted/warped/chipped handles that need repair/replacement. Utensils shall be maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Minor cleaning needed on some shelving throughout where dust (kitchen shelving) or food debris (outdoor walk-in) can be observed. Bar walk-in fans need cleaning. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Repair any areas where trim is falling/damaged as needed (such as in dish room).
Scheduled for repair in near future. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) - Observed light bulb out in left reach-in in kitchen, needs changing. The light intensity shall be at least 20ft candles inside equipment. |