| 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 employees wash hands and then turn off faucets without using a barrier such as a paper towel. CDI - Employees were educated on proper hand washing procedures.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee enter kitchen while using personal phone then proceed to equipment storage area. CDI - Employee was asked to wash hands when entering kitchen from outside location and to wash hands after using personal phone. Employee washed hands following correct hand washing procedures. -2 points- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at two handsinks in kitchen and one handsink in restroom. CDI - Hand washing signage was given to PIC to post in establishment. -0 points- |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed plastic bus tub of whole potatoes kept on shelf in dry storage area. Potatoes were molded. CDI - Potatoes were discarded. -0 points- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of soup and red beans and rice stored in reach in cooler without coverings or protection. CDI - PIC stated items were to be reheated for lunch service and started the reheating process. -0 points- |
|
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 interior of ice machine with heavy black build up and residues. Recommend higher frequency and more thorough cleaning. -0 points- |
|
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 grilled onions, sliced tomatoes, sliced turkey, and provolone cheese in flip top cooler with temperatures ranging from 49F to 57F. Items were placed in flip top prior to breakfast and removed from larger portions that were cold holding at temperatures of 41F or less. CDI - PIC moved items to walk in cooler to rapidly cool to 41F or less. PIC was advised to frequently check temperatures in flip top to make sure temperatures of 41F or less are maintained, that proper cooling is taking place after food preparation, and that no food items exceed the fill line of containers stored in flip top. -1.5 points |
|
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 containers of soup in reach in cooler without date marks. PIC stated that items were prepared day prior. CDI - Dates were provided.
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 a container of cooked ground sausage in walk in cooler that was dated 7/15/2021 and another dated 7/13 or 7/15. PIC was unsure if the date was correct but believed the date should have been 7/18/2021 since it is a specialty item and prepared/served one day per week. PIC could not confirm when item was made. CDI - PIC voluntarily discarded items. -1.5 points- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed plastic containers of sliced tomatoes cooling in walk in while tightly wrapped with plastic. CDI - Plastic wrap was removed from tomatoes to allow for cold air to circulate in and around food. -REPEAT- -1 point- |
|
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 boxes of bread stored on floor in walk in cooler. CDI - Boxes were moved to shelving. -0 points- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in kitchen reheating food, working with clean equipment and utensils, and preparing food while not wearing hair restraints. -0.5 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed abundance of dust, food residues, and debris on three floor fans located in kitchen area and coffee/bar area. Recommend higher frequency and more thorough cleaning. Avoid using soiled floor fans around clean equipment, glassware, utensils, and food. -0.5 points- |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in coffee/bar area with coffee splash and residues. Employee stated that handsink is frequently used as a dump sink. Hand washing sinks are for handwashing only. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on shelving with customer food and equipment. Designate an are for the storage of employee possessions away from clean equipment, customer food and utensils. -0.5 points- |