| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Observed employee switching tasks and donning new gloves without washing hands. After engaging in activities that contaminate the hands, food employees must wash their hands. P Correction : employee washed their hands.
2-301.14 Observed employees place raw egg on grill and continue working with RTE foods without washing hands. Food employees must wash their hands when switching between working with raw food and working with ready-to-eat foods. P Correction : Employee washed their hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Observed ice in the hand sink upon arrival. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf Correction : Education was used to not dump in the hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Observed build up on the ice machine baffle wall. Food contact surfaces and utensils shall be cleaned at a frequency to avoid contamination.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Food debris was left on the potato slicer that had been cleaned and sanitized. Provide a more detail clean to potato slicer. Corrected: Potato slicer was cleaned a sanitized during the inspection. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (1.5 pts) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Observed Sauage held at 100F on the counter. Maintain TCS foods in hot holding at 135F or above. P The Sauage was cooked an hour ago, held in hot holding but placed on the counter for order. The sausage was on the counter for under an hour. Employee reheated to 170F and placed back into hot holding. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Observed chili without a date on it in the under counter cooler. Employee stated it needs to be discarded but did not have a date when it was opened. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf Correction : The chili was voluntairly discarded. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Observed a light gap at the back door by the mop sink. Protect outer openings of establishment from insect or rodent entry. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Observed both kitchen staff not wearing hair restraints. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 Observed kitchen staff wearing a bracelet. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 (C); Wiping cloths were left on tables and prep counters after use. Hold in-use wiping cloths in sanitizer between uses and laundry daily. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; (C) The prep cooler had torn gaskets on two of its doors. The hood was chipping. Front counter cabinets, shelf on the bottom of the prep table, and shelf above the 3-compartment sink are worn. Equipment shall be kept in good repair and in working order. REPEAT
4-205.10 (C); The deep freezer in the back area and front freezer are not approved for commercial use. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. REPEAT (0.5 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Nonfood contact surfaces shall be cleaned at a frequency to prevent build up. Clean gaskets on equipment in the front area. Clean the wall in the walk in cooler where potatoes are stored. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C); There is a hole in the ceiling in the back storage area, and the ceiling tiles have water damage. Floor tiles and mop sink are also damaged in the back storage area. Physical facilities shall be maintained in good repair. Evaluate ceiling for leaks and repair if needed. Per PIC, the water damage is from old leaks. REPEAT
6-501.12 Cleaning, Frequency and Restrictions (C) Soiled floors beneath equipment in the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Unused ice machine and miscellaneous equipment in the back storage area and behind the building. (0.5 pts) |