| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed an employee handle raw meat and then attempt to wash hands with gloves still on. CDI - Employee was corrected, removed gloves and rewashed hands. |
|
15
|
1.50
|
Food separated & 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 an employee handle raw meat and then wash hands with gloves on to continue working. CDI - Employee was corrected and discarded gloves.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw bacon stored above cheese in the reach-in cooler. Observed open containers of raw meat stored above fries in the walk-in freezer. CDI - Bacon was moved to the bottom shelf. Fries were moved to the top shelf. |
|
23
|
0
|
Proper date marking & 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 Chicken Wings and Taquitos in the bottom of a prep cooler with no date marks. Bulk items were date marked in the walk-in cooler. CDI - Manager date marked the prep cooler items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one spray bottle of chemical with no label. CDI - Employee labeled during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed pork chops thawing in a container of still water. CDI - Running, cold water was added to the pot. |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 a large amount of produce boxes stored on the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed boxes of single-service items stored on the floor of the back storage room. Observed cups stacked high by the register that were out of their protective packaging. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed rusting shelves in the walk-in cooler and walk-in freezer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Walk-in coolers and freezers require 10ft candles of light.
Observed 1ft candle of light in the walk-in freezer. |