| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E)(H) When to Wash (P) Employee was observed not washing hands before donning gloves and a different employee was observed not washing hands when switching from working with dirty dishes to clean ones. Employees must wash hands before donning gloves and between switching tasks and handling soiled equipment and utensils. CDI- Employee were asked to wash hands before donning gloves and moving from dirty dishes to clean ones |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) Using a Handwashing Sink - Operation and Maintenance (Pf) Mops and brooms were stored next to the hand wash sink and were blocking access to the soap dispenser. A handwashing sink shall be maintained so that it is accessible at all time for employee use. CDI- Mops and brooms were relocated to the mop sink/ storage room. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(1)(a) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw bacon on the speed rack was being stored over RTE food in the WIC cooler. Raw meat and RTE food should be stored separately following the cook temps for each item. RTE foods should be stored above raw meats. CDI- Bacon was moved below the RTE and put on the shelf above raw chicken. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Multiple dishes and utensils were found with visible food buildup after being washed. Food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were sent to the dishwasher to be rinsed washed and sanitized.
4-602.11 (E) (4) Equipment Food-Contact Surfaces and Utensils - Frequency (P) The blade in the ice machine has pink biofilm forming. Equipment shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. The local health will be back within 72 hours for a verification visit that the blade has been washed rinsed and sanitized. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Opened milk was observed without a discard date, from the point of opening. Once opened or prepped TCS food shall be date marked and disposed of after 7 days with the open or prep date counting as the day 1. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 (B)(1)(2) Wiping Cloths, Use Limitations (C) Wiping cloths were being stored on the counter. Wiping cloths should be stored in food strength concentration in between uses. CDI- PIC placed cloths in sanitizer buckets at food strength concentration. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 (A) Backflow Prevention Device, When Required (P) the 3-comp sink does not have an air gap. A plumbing system shall be installed to preclude backflow of a solid, liquids or gas contaminant by providing an air gap. The health department will be back within 72 hours to verify that an air gap has been installed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113 (B) Covering Receptacles (C) Sliding doors on the dumpster were kept open. Dumpsters and other receptacles for waste shall be kept covered with tight fitting lids or doors. CDI- PIC shut the dumpster doors |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Door and door frame on the door to the dining room were not in good repair. Replace the lights that are out in the hood. Physical facilities must be kept in good repair.
6-501.12 (A) Cleaning, Frequency and Restrictions (C) Clean the walls behind the vegetable prep sink. Clean the mold buildup on the ceiling and remove the dust from the vents in the ceiling. Physical facilities shall be cleaned as often as necessary to keep them clean. |