| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure (P) - Repeat with improvement
Employee washed their hands by first applying soap before they wet their hands.
Food employees shall use the follow cleaning procedure in the order stated to clean their hands and exposed portions of arms.
1. Rinse under clean, running warm water 2. Apply an amount of cleaning compound (soap) 3. Rub hands together vigorously for at least 10 to 15 seconds 3. thoroughly rinse under clean, running warm water 5. Immediately follow the cleaning procedure with thorough drying using an approved method.
CDI - REHS-I demonstrated proper procedure. Employee re-washed hands with correct procedure. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - Repeat
Eight food container lids were soiled with food debris. Three metal containers were soiled with large amounts of food debris.
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
CDI - Container lids and metal containers were moved to the three compartment sink for re-cleaning. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Repeat
Tongs in-use for the handling of cooked chicken was stored on a piece of soiled equipment.
During pauses in food preparation or dispensing, food preparation an dispensing utensil shall be stored: on a clean portion of the food preparation table or cooking equipment only if the in-use utensils and food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency of at least every four hours |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) - Repeat
Ice scoop for the main ice machine was stored in a container with food debris present in it. Clean dishes were stored on shelving that was soiled.
Cleaned equipment and utensils shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) - Repeat
Single-use cups one stack of five cups were stored outside of the plastic wrapping and without other means to protect the lip-portion of the cup from being contaminated.
Single-service and single-use articles shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Repeat with improvement.
Gasket on the small reach in freezer is cracked. Gasket on the one door freezer is cracked. Soda fountain dispenses when the ice bin is in the open position.
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
Six metal food container lids were damaged, folding in on themselves and creating corners and cervices that are difficult to clean.
Multi-use food contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
CDI - Metal container lids were voluntarily discarded.
4-202.16 Nonfood-Contact Surfaces (C)
Cart used for food preparation has sharp corners that unable to be effectively cleaned, corners of the were soiled.
Nonfood-contact surfaces of shall be free of unnecessary ledges, projections and crevices, and designed and constructed to allow easy cleaning and facilitate maintenance. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Repeat
Cleaning needed underneath, on top, and on the sides of fryers and the backs of equipment on the line. Cleaning needed to the shelving in the walk-in cooler. Cleaning needed to clean dish shelving.
Non-food contact surfaces of equipment shall be maintained free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.116 Cleaning Receptacles (C) - Repeat
Garbage dumpster has a thick layer of soil present on the outside of it.
Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Repeat
A small hole is present in the wall by the hot water heater. Piping and equipment need to be sealed to the ceiling throughout the facility. Coved base is missing in the back hallway. Concrete at the mop sink needs to be repaired to be smooth and easily cleanable.
6-501.16 Drying Mops (C) - Repeat
Mops are currently being stored in mopping buckets when not in use.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
Light intensity throughout the food preparation surfaces of the kitchen ranged from 13 - 30 foot candles.
The light intensity shall be: at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. |