| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P
-Dishwasher was washing soiled dishes and then touching clean dishes without washing hands.
*CDI. Washed hands and returned contacted dishes to dish pit.
**NO POINTS TAKEN |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
-Slicer, food containers and lid were visibly soiled on 2nd floor.
*CDI. Soiled equpiment removed from service.
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil.
-Ice machine on 2nd floor has viscous black residue that is easily transferred when wiped.
**REPEAT
***1.5 POINTS TAKEN |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 - Cooling: Food shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or below in no more than 4 additional hours. P
-Large tub of macaroni and cheese was measured at 55f in the WIC. It was prepared yesterday and did not reach 41.
*CDI. Voluntarily discarded.
*REPEAT. The same violation was observed last inspection. Mac and cheese needs to be portioned smaller before cooling.
**1.5 POINTS TAKEN |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
-The following foods and temperatures were observed: In the pizza prep top- Marinara 45, shredded cheese 44. In the chef drawer: turkey burger-45 sliced tomato-44.
-Upstairs: 3 door reach in: raw chicken-47 and burgers-46, crab dip-49(discarded).
*CDI the units were turned down and the lids were closed. Foods were cooling on follow up.
*REPEAT
**1.5 POINTS TAKEN |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Cooling Methods: 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. P
-Foods were tightly wrapped and stacked while cooling in the WIC.
*CDI. Lids opened.
**REPEAT
**NO POINTS TAKEN. (See violation 20). |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
-Multiple squeeze bottles observed without any labeling.
*REPEAT
**NO POINTS TAKEN |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
-Flies observed in kitchen and pizza area.
*NO POINTS TAKEN |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
-Box of olives on the floor under shelf. Open bread containers with no lids or overhead protection on counter with flies above.
-Bag of sugar stored on floor (upstairs)
*NO POINTS TAKEN |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
-Nearly every employee was wearing watches and bracelets.
*0.5 POINTS TAKEN |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
-Wiping cloths on prep surfaces not being held in sanitizer solution. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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.
-Glasses with no handles being used as scoops and stored in bulk food.
*NO POINTS TAKEN |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
-Gaskets of pizza prep not attached.
-Torn gasket on chef drawer split.
-Cooler upstairs not holding food at 41f.
*REPEAT
**NO POINTS TAKEN
4-101.11 - Characteristics: Containers used in direct contact with food shall be food grade and may not allow the migration of deleterious substances or impart colors, odors, or tastes to food. P
-Nonfood grade buckets were observed over the ice machine.
*CDI. Buckets removed from service, replaced with food grade buckets. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
-gaskets of prep coolers, reach in coolers, and chef drawers need to be cleaned more frequently.
-All coolers upstairs need to be cleaned more frequently.
*NO POINTS TAKEN |