| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) Employee cutting green peppers for salads with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves, or dispensing equipment. CDI: Education provided. Employee washed hands and put on gloves before continuing to cut peppers. Peppers that were cut with bare hands were placed in pizza prep refrigerator to be used on cooked pizzas. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Pan of packaged raw turkey breasts on shelving over raw ground beef in walkin-cooler. Raw poultry must be stored below or separate from all other food as it has the highest final cook temperature. CDI: Turkey breasts moved to bottom shelf in 3 door refrigerator.
3-304.11 Food Contact with Equipment, Utensils, and Linens (P) Commercial container of minced garlic positioned in shredded cheese container inside flip-top prep refrigerator. Food should only come in contact with surfaces that have been washed, rinsed and sanitized. The outside of commercial food containers are not sanitized. CDI: Container removed from cheese and put in bottom of unit. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Chicken batter stored in a bowl at room temperature. Chicken batter is a TCS food when water is added to the breader mix and used for dipping. Store the batter at 41F or less, use time control (TPHC). CDI: Batter dumped and a new batch made and stored on in a pan of ice. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Twice baked potatoes layered in container not cooling at a rate that would meet required cooling parameters. Quickly cool foods. Use open/vented shallow pans. Cold air must flow around the product to remove the heat. CDI: Potatoes placed single-layer in a larger pan to speed up cooling. After potatoes reach 41F or below, they can be stacked in a smaller container and brought for storage in prep coolers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests. Flies in kitchen areas. Eliminate using approved methods. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bag of cabbage stored on floor in walkin-cooler. Food must be stored at least 6 inches off the floor. CDI: Cabbage moved to shelving. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils - Storing (C) Unclean surface on top shelf at cookline for plate and bowl storage. Keep storage surfaces clean. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rust on walkin-cooler shelving. Cold water faucet knob missing/broken at outside canwash. Replace faucet handle.
4-501.12 Cutting Surfaces (C) Surfaces of cutting boards on prep line with dingy appearance and knife grooves. Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded.
4-205.10 Food Equipment, Certification and Classification (C) Midea brand upright freezer in outside storage shed does not hold ANSI certifications for type of use. Food equipment must have the appropriate ANSI certifications such as, NSF or ETL Sanitation Listed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Additional cleaning needed of pizza prep refrigerator door thresholds. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Floor tiles by the floor drain in kitchen area are chipped and cracked, paint behind wall chipped and peeling. Replace.
6-501.12 Cleaning, Frequency and Restrictions (C) Floors unclean under shelving in kitchen. |