| 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 short wash time and recontamination of hands. Stopped and educated on proper handwashing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf The hand sink in the wash room was missing paper towels. Provided during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee cut and handle raw goat and then use same gloves to go into walk-in cooler. Soiled gloves touched handles. Observed employee cut and handle raw chicken and then use same gloves to go into walk-in cooler. Stopped both and educated on proper glove usage and handwashing. They removed gloves, washed hands and put new gloves on. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Sanitize utensils after cleaning. Facility's 3rd bay of 3 comp sink won't hold water and they are not sanitizing utensils after washing. I showed them how to make sanitizer using bleach and water and instructed them that the bay had to hold sanitizer water to adequately sanitize.
At this time, we also filled bottles for the kitchen and the meat market as no sanitizer was present in the facility. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 4 different samosa stuffings, boiled eggs, milk and cooked peppers without date marks. Dated with date made. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two spray bottles were missing labels. When asked, one person said they were sanitizer or water. It was actually a different chemical. Bottles were drained and filled with sanitizer and labeled. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed box of frozen samosas sitting out on the floor thawing. Had owner move them into the walk-in cooler. You must thaw under refrigeration or thaw during the cooking process. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 dry goods needing labels. |
|
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 box of samosas on the floor of the kitchen thawing. Moved to shelving in walk-in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. Separate to air dry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed foil containers on the floor in a side room. Move to shelving. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair 3 compartment sink bay that won't hold water. Repair freezer that is severly leaking inside the unit. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf There is no test kit on site. Obtain chlorine test papers if you continue to use bleach. If you buy Quaternary Ammonia based sanitizer, obtain that type of test kit. Return visit required. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed instant coffee, cups and spoons and a cell phone next to the prep sink, on an unused saw table, in the meat market. Provide a designated area for employee items. |