| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P). Observed staff place gloves on after washing hands and then place on apron with out changing gloves or washing hands before handling food/equipment. Staff picked up single-use articles that drop to floor to handling equipment without taking gloves off and washing hands. Gave staff handout when to wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf). Observed no paper towels at back hand sink. PIC place paper towels at hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed a container of raw chicken over fish in 1 door refrigerator. PIC moved fish from under chicken. Observed a box of sausage and package of cheese in 2 door refrigerator and several boxes of food in freezer open. Keep boxes of food closed to prevent contaminate of food. Observed onions stored on bottom of rolling cart under raw pork chops at breading station. Don't store RTE foods such as onions under raw meats or at prep areas for raw meats. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). Observed several dishes on clean dish rack that had residue and debris on them. PIC place at dirty end of dishwashing area and had staff to start washing them. |
|
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)----- Observed pork chops on rolling cart at room temperature above 41F. Had staff place pork chops back in refrigerator while not actively working with them. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P). Observed staff dump raw meat juice down middle compartment of dishwashing sink and then only pour concentrated bleach in sink. Educated staff that they have to wash, rinse, and sanitize compartment before use to rinse dishes and that the sanitizer concentration is 50-200ppm for bleach and 200-400ppm for quaternary ammonium. Had staff properly clean and sanitize dishwashing sink compartment before use.
7-201.11 Separation - Storage (P). Observed glass cleaner stored over breader containers. PIC moved chemicals. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)---- Observed breader containers not labeled. Label breader containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests ---- Flies in kitchen. Continue pest control measures to remove flies. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed boxes of food on the floor of the in walk-in freezer. Keep all food off floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) - Employee wearing a watch and handling food; only jewelry/watches allowed on hands/wrists of food employees includes a plain band such as a wedding band.
2-402.11 Effectiveness - Hair Restraints (C) - Employee start work without placing a effective hair restraints when preparing food. All employees that are working with exposed food are to were effective hair restraints. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed handle of one of the breaders down in the breader. Keep all handles out of food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C). Observed several pans that are stacked tightly together wet. Allow them to completely air dry before stacking tightly. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)---- Boxes of cups on floor in back area and less than 18" from prep sink and several boxes of single-use articles on floor in outside storage building. Store all items at least 6 inches above floor and at least 18" away from prep areas unless there is a splash guard between items.
4-904.11 Kitchenware and Tableware - Preventing Contamination (C). Observed single-use knives, forks, and spoons at drink machines were stored with the food/lip-contact surfaces are what employees/consumers are touching to grab them from container. Flip items so that the handles are up to grab them. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed some of the hood system caulking coming off. Re-caulk hood system. Observed strip curtain in walk-in freezer broken. Replace curtain. Observed top shelf of 1 door refrigerator not installed properly in unit and has zip ties tying it down. Remove zip ties and install shelf where it sits properly in refrigerator. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures (C). Observed staff dump raw meat juice down middle compartment of dishwashing sink and then only pour concentrated bleach in sink. Educated staff that they have to wash, rinse, and sanitize compartment before use to rinse dishes.
4-501.14 Warewashing Equipment, Cleaning Frequency (C). Observed staff dump raw meat juice down middle compartment of dishwashing sink and then only pour concentrated bleach in sink. Educated staff that they have to wash, rinse, and sanitize compartment before use to rinse dishes. |
|
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): Observed gas and utility lines behind stove, hood system, walls, floor, door, and shelves in walk-in freezer, and doors/handles of refrigerators dusty/dirty/ice. Clean equipment. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair (C). Observed one dumpster lid broken off. Replace dumpster lid.
5-501.113 Covering Receptacles (C) - Doors open on dumpster; keep dumpster doors closed.
5-501.12 Outdoor Enclosure (C) - Inside dumpster enclosure have debris/trash bags overflowing into the enclosure. Kept cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed wall corner trim missing from back door and wall of storage area. PIC is waiting on maintenance to come place trim work on walls.
6-501.16 Drying Mops (C). Observed mops with heads prop up against wall. Have mops heads hanging down. |