| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed employees not washing their hands in-between of duties/tasks upon arrival. Hands are to be washed before working in food service area, in between of tasks where hands are contaminated and after leaving out of the kitchen area. Education given.
FOOD EMPLOYEES shall clean their hands and exposed portions of
their arms as specified under § 2-301.12 immediately before
engaging in FOOD preparation including working with exposed FOOD,
clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and
SINGLE-USE ARTICLES
P and:
(A) After touching bare human body parts other than clean
hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B); P
(D) Except as specified in 2-401.11(B), after coughing,
sneezing, using a handkerchief or disposable tissue, using
tobacco, eating, or drinking; P |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand sink found blocked upon arrival. Hand sink is to be unblocked, clear and only used for handwashing. Ensure hand sink is available for use. Hand sink cleared. CDI. Hand sink is to be used for hand washing only and kept clear.
(A) A HANDWASHING SINK shall be maintained so that it is accessible
at all times for EMPLOYEE use. Pf |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot holding must be maintained at 135F or above. Chicken, pizza, potato wedges and fries found with temps from 116 to 133F. Hot box dial was turned off. Food discarded and dial turned on. Temperatures noted above. CDI Food employee discarded food in trash. Ensure food temperatures area maintained in display case during holding using food thermometer. Discussed TPHC procedure. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Food shall be discarded if it exceeds the temperature and time combination. Observed hot dogs with label 1/20 on the container. Discard date was 1/26. Disposition date missed. Hotdogs discarded. A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in
3-501.17(A), except time that the product is frozen; P
(2) Is in a container or PACKAGE that does not bear a date or day; P or
(3) Is inappropriately marked with a date or day that exceeds a
temperature and time combination as specified in 3-
501.17(A) CDI Food employee discarded both food items in trash. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Pizza found without the time indicated on the box for TPHC. Indicate time on the box and discard in 4 hrs. Pizzas discarded.
(B) If time without temperature control is used as the public health
control up to a maximum of 4 hours:
(1) Except as specified in (B)(2), the FOOD shall have an initial
temperature of 5°C (41°F) or less when removed from cold
holding temperature control, or 57°C (135°F) or greater when
removed from hot holding temperature control; P |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Multiple chemicals in spray bottles found without the common name on the container identifying the contents. Common name added. Common name is to be on the container with the name of the contents listed. CDI. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Single serve articles found stored under cabinets in an area in need of cleaning. Single service items shall be stored in original plastic packaging to prevent contamination. Store in a clean location. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Food equipment shall be certified and classified for sanitation by ANSI. Star Maxx fryer did not bear label that it was NSF or ETL approved. Specification sheet will need to be submitted for verification of approved equipment. Replace shelving for storage of foods in drink walk-in cooler for NSF shelving with casters. Replace storage shelving stored beside handwash sink for NSF shelving, shelving will need to be moved to different location other than beside hand sink due to splash. Replace black shelving used for utensil storage with NSF shelving with casters. Replace rusted dry storage shelving with NSF shelving with casters.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment must be in good repair. Replace fryer baskets due to unraveling of wiring in corners. Replace blown lights with manufacturer approved lights in display case. Replace rusted chrome food shelving in walk-in freezer with NSF shelving with casters. Replace torn gaskets on walk-in freezer and walk-in cooler. Contact maintenance for repair of walk-in freezer due to ice accumulation at the back of unit. Repair air conditioning system located over 3-compartment sink, unit was leaking water into 3rd compartment of sink during arrival. Unit was turned off, contact maintenance for repair before turning back on. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) All non-food contact surfaces of equipment shall be cleaned of accumulation. Clean the exterior of the cook line equipment and lower cabinets under the hot case. Clean gaskets on refrigeration doors. Clean inside of fryer door of grease accumulation. Clean hood filters of grease and dust accumulation. Clean sides of cooking equipment. Equipment surfaces are to be clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Service Sink (C) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for cleaning of mops and disposal of mop water. No service sink in place. Provide an area suitable to maintain this procedure. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) Plumbing fixtures such as handwash sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Thoroughly clean handwash sinks and toilets in both customer and employee restroom. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be in good repair. Replace cracked and missing floor tiles throughout kitchen and entrance to kitchen. Repair walls throughout kitchen area and dry storage area. Provide cover for wall fan.
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean. Thoroughly clean floors throughout kitchen to include underneath equipment. Clean walls and ceilings of accumulation and dust. Clean the wall frp panels as wellas the ceiling frp lines with dust build-up or splatter. Clean wall fans of dust accumulation. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)
Designate an area where employees can store their personal items. Coats, keys and personal items found comingling throughout.
(B) Lockers or other suitable facilities shall be provided for the
orderly storage of EMPLOYEES' clothing and other possessions. |