| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
•A food handler entered the kitchen and put on gloves without washing his hands. 2-301.14 - When to Wash: P CDI by coaching food employee; food employee self-correcting and washing their hands |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
•Observed a food employee wash his hands wearing gloves. Gloves are single-use to be used for a single task such as handling produce or handling raw animal foods. Hands should be properly cleaned by removing the gloves and washing the surfaces of the hands. 3-304.15(A) - Gloves, Use Limitation: P. CDI by coaching the employee; employee removing the gloves and washing hands |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
•The interior of the microwave had dried food spills that needed cleaning. 4-602.12 (B) core |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
•Cooked veggie dish and lentil dishes were hot holding on the steam table less than 135f. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P These dishes were cooked this morning and where CDI by employee reheating on the range top unit |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
•Date marking has improved but one pan of cooked potatoes were found in the refrigerator without a date and a bucket of sauce had exceeded 7 days in the refrigerator. 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition P CDI by date marking the potatoes that were cooked 2 days prior and voluntary discard of the sauce |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
•One small pan of cooked lamb was thawing on the table top -unapproved methods. 3-501.13 - Thawing: Potentially hazardous food shall be thawed under continuously running water (that is 70F or below), under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. (core) CDI by coaching the employee; employee placing into a refrigerator |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
•A plastic container was found floating in the sauce bucket. Only use utensils that have handles and maintain the handles above the rim of the containers when storing the dispensing utensil in the food. 3-304.12 - In-Use Utensils, Between-Use Storage |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
•The tea machine connected to a water bottle appears to be unapproved or incorrectly installed. 4-205.10 Food Equipment, Certification and Classification C
•Repair the leaky fixture on the 3-comp warewashing sink. 4-501.11 -Good Repair and Proper Adjustment: Equipment shall be maintained in a state of good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
•Cleaning needed on the interior of prep cooler surfaces and wire rack in the grocery walk-in used for cafe; also clean the door gaskets to coolers. 4-601.11 Equipment, Nonfood-Contact Surfaces (C) Nonfood-Contact Surfaces of Equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
•The cardboard recycle dumpster lids are broken; dumpster lip was left open. 5-501.111 - Areas, Enclosures, and Receptacles, Good Repair; 5-501.113 - Covering Receptacles: |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
•Floors need cleaning under/behind cookline equip such as fryer unit; floor inside grocery walk-in cooler needs cleaning beneath rack used for cafe; The bottom shelf of the kitchen table should be at least 6 inches above the floor to allow for cleaning. 6-501.11 - Repairing: Floors, walls, and ceilings. |