| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P): Single- use gloves shall be used for only one task and discarded when damaged or soiled, or when interruptions occur in operating. Observed employee opening cooler, getting food , and returning to food prep. CDI- employee was stopped and advised to change gloves and wash hands. Employee washed hands and put on new gloves |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Equipment food-contact surfaces and utensils shall be cleaned to sight and touch. Vegeatable chopper and ice chute on beverage station needs cleaning. CDI-PIC placed vegetable chopper in sink to clean and cleaned ice chute. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Time/ Temperature control for safety food shall be maintained at 41°F or less. Observed sliced tomatoes and lettuce temping above 41°F in top of food prep cooler. Slice cheese was setting out and temping above 41°F. Ground beef temping above 41°F in 2 door cooler in storage room. Country ham was setting out through breakfast and was temping above 41°F See temperature observations. CDI-PIC stated that the tomatoes were sliced this morning and cheese was taken out of the cooler this morning. Tomatoes and cheese were moved to bottom of cooler and lettuce was voluntarily discarded because it was prepared the previous day. PIC moved country ham and ground beef that was received this morning to freezer to bring temperature down. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P): Toxic materials should be stored in designated areas. Observed degreaser and bleach stored on drainboard of 2 compartment sink.CDI-PIC relocated items to designated areas. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C): Food employees may not wear jewelry while preparing food except for a plain ring.Observed food handler wearing unapproved hand/ arm jewelry. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in state of repair and condition. Observed racks starting to rust in white 1 door cooler.
4-202.11 Food-Contact Surfaces - Cleanability (Pf): Multiuse food contact surfaces shall be smooth and easily cleanable. Observed sugar and breader being stored in buckets with lids that are not easily cleanable. CDI- had discussion with PIC to place dry foods in to other approved containers.
4-205.10 Food Equipment, Certification and Classification (C) Hamilton toaster oven shall be used to manufacturer’s specifications. If commercial, please send supporting documentation to environmental health office. Splash guards on 2 compartment sink are not approved. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C): Nonfood- contact surfaces shall be kept free from dust, dirt, food residue, and other debris. Inside food prep cooler, 4 door freezer in storage room, 2 door cooler, in storage room, 1 door cooler in kitchen area, shelves under customer seating are and under microwave are needs additional cleaning. Plastic film needs to removed form freezers in storage area. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C): Plumbing fixtures such as handwashing sinks and toilets shall be cleaned as often as necessary to keep them clean. Sink and toilet in men’s bathroom needs cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Floors in kitchen area and storage room needs additional cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity shall be 50fc where an employee is working with food and at least 20fc at a distance of 30 inches above the floor in restrooms. Observed 38-42fc on serving line and 5fc in women’s restroom. |