| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
General Commented, no points taken.
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employees were eating over the cutting boards of the make tables and over the slicer. Employee food that was partially eaten was stored on the slicer. Do not eat over the cook line. Do not eat over slicers. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Package of garlic in water and container of celery was nested into the container of lettuce in the salad make table. Do not nest packages into containers of unprotected food.
CDI- items were removed from the lettuce.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Raw chicken and raw beef (packaged in house) was stored over cooked meatballs in the freezer. Store raw foods under RTE foods.
CDI- Packages were rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Clean 1/3 pans were stored stacked on top of each other with stickers from the outside of containers directly in contact with the food contact portions of containers higher in the stack. Remove stickers before washing and monitor dishes before stacking to prevent dirty dishes from being put away and stored as clean. Bowls had an accumulation of dust on them. Keep utensils clean to sight and touch.
CDI- Contaminated containers and bowls were sent to the dish pit. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Sausage pulled from bulk and stored in the make table did not have a date label. Thawed link sausage did not bear a thaw date. Dates must be added to product when it is pulled from bulk or when pulled to thaw.
CDI- Items were dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Sausage pulled from bulk and stored in the make table did not have a date label. Thawed link sausage did not bear a thaw date. Dates must be added to product when it is pulled from bulk or when pulled to thaw.
CDI- Items were dated. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Raid was stored on a wire shelf above aluminum pans. Do not store pesticides or other toxic substances above utensils.
CDI- Raid can was moved to the office. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
A full 1/6 pan of chicken was cooling in the make table. The container was over stacked. Do not cool in make tables. Cool food using effective means.
CDI- Cooling chicken was removed from the make table. Cooling methods discussed and food will be temped during the cooling process going forward. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Raw Sausage was thawed in standing water located in the prep sink. If thawing product in the prep sink the food must be completely submerged in running water. The water must be 70F or below. Do not thaw foods in stagnate water.
CDI- Sausage was removed from the prep sink and cooked. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Dead cockroaches were found on shelving, in the floor-wall juncture, and smashed against the wall. Remove dead insects by cleaning frequently. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Bus tubs of bagged pizza dough were stored on the ground directly below the pizza oven. Keep food at least 6 inches above the floor.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Heavily dented cans were stored with the undamaged cans in the kitchen. Designate a separate area for dented or damaged cans.
CDI- Cans were removed. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Repeated Violation.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Food handlers were not wearing hair restraints. Wear hair restraints to prevent hair from contaminating food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
Repeated Violation.
General Commented, no points taken.
3-304.14 Wiping Cloths, Use Limitations (C)
Wiping cloths were stored on surfaces wet, instead of in properly concentrated sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeated Violation.
General Commented, no points taken.
3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored on oven handles. Keep tongs in a protected location. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
Repeated Violation.
General Commented, no points taken.
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Observed large spoons and wisks stored with the utensil end pointing out of the storage container. Cleaned and sanitized utensils shall be handled, displayed, and dispensed to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeated Violation.
General Commented, no points taken.
4-501.11 Maintain equipment in good repair. Equipment shall be maintained in good repair.The gasket on one of the coolers were split. Some of the racks were in the early stages of rusting. Keep equipment in good repair and proper adjustment. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
General Commented, no points taken
4-603.16 Rinsing Procedures (C)
Establishment was not filling up the middle compartment of the 3 comp sink to rinse dishes. The middle compartment must be filled up to properly submerge and rinse dishes.
CDI- Middle compartment was cleaned, rinsed, and sanitized before being filled with clean water.
General Commented, no points taken.
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Establishment had dirty dishes and food debris stored in the basin of the second compartment of the 3 comp sink. Clean the compartments of the 3 comp sink frequently.
CDI- Middle compartment was cleaned, rinsed, and sanitized before being filled with clean water. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeated Violation.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Non-food contact surfaces and utensils shall be clean to sight and touch. Insides of coolers and handles were coated in food residue and debris. The handles of coolers were encrusted with food debris and residues. Tops of coolers in the kitchen were visibly coated in dust/debris. Shelving throughout the facility was coated in dust. Clean non-food contact surfaces in an increased frequency to prevent buildup. Try wiping out coolers and surfaces at a minimum of once a day. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeated Violation.
General Commented, no points taken.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. The epoxy floor in the kitchen has completely worn away. The kitchen walls had chipped paint and damage. There were holes and large crevices throughout. Surfaces shall be smooth, durable, and easily cleanable. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Repeated Violation.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone was on the food prep surface. An uneaten employee meal was stored above shelf stable salad dressing. A designated area for employee items is needed to prevent contamination of equipment. |