| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P): Employee shall wash hands after handling raw foods, before donning gloves, and before handling ready-to-eat foods. Observed employee handling ready-to-eat foods (cheese and pepperoni) without handwashing or glove change. Employee handled a pan of raw chicken and placed chicken on grill for cooking. After handling raw chicken, employee began preparing cooked potatoes to be used for potato salad without washing hands prior to handling clean utensils and ready-to-eat foods. CDI-Employees were instructed to wash hands, clean utensils, and discard section of pepperoni and cheese that were handled. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf): No bare hand contact with ready-to-eat (RTE) foods at any time. Observed employee preparing customer plate and handling chicken with bare hands. CDI-PIC instructed employee to discard chicken after discussion on the use of gloves with Rte foods. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-204.11 Handwashing Sinks - Location and Placement (Pf): A hand washing sink shall be located to allow convenient use by employees in all food preparation areas, dispensing areas, and warewashing areas. Observed additional dispensing and food preparation areas added in front of the beverage dispenser. The hand washing sink is not accessible due to placement of added equipment. CDI-The equipment is not in use today. Please see general comment section. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected by contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Food shall also be covered or placed in containers with lids to protect food. Observed hamburger stored with pork and raw seafood (shrimp and calamari ) stored with ready-to-eat green peppers in walk-in cooler. Opened raw chicken stored above diced tomatoes in pasta preparation cooler. Several items including manicotti and cordon bleu opened/uncovered in reach-in freezer. CDI-PIC relocated items and covered food to meet food storage requirements. |
|
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): Cold holding TCS foods shall be maintained at temperatures of 41° or less. Observed several food containers temping above 41°F in sub prep cooler. Pans were past the fill line during visit in top of FP cooler. See temperature observations. CDI-Based on discussion with PIC pans of food have been in cooler for about an hour. Items were transferred to walk-in freezer. New pans were placed in unit with food below fill line and were in deep pans. Please monitor food temperatures and keep door on cooler closed unless in use. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Ready-to-eat TCS food shall be properly date marked with discard date of 7 days when prepared or opened. Pan of sliced turkey date inappropriately marked with 2/11/26. CDI-PIC had prepared pan previous day, turkey was labeled to reflect the appropriate discard date. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.11 Restriction - Presence and Use (P): Toxic materials shall be used in accordance to manufacture instructions. Observed aerosol flying insect eradication stored on counter top at beverage station in kitchen and in cubbies at wait station. Aerosol shall not be used in kitchens. Only certified pesticide applicators treat infestations in food establishments.CDI-PIC removed from kitchen. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Food handlers shall wear effective hair restraints when preparing food. Employees preparing condiments and salad with no hair restraint.
2-303.11 Prohibition - Jewelry (C): Employees with unapproved hand/arm jewelry. Employees must wear approved jewelry only such as plain band. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths stored on food prep tables. Wet cloths must be stored in sanitizer solution between use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Clean utensils shall be stored inverted or covered and also shall be stored in a clean location. Clean utensils are stored with soiled dishes on shelf above three compartment sink. Dishes stored face up at food prep areas. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Condiment dorm cooler is not approved for use. Equipment shall be used per manufacturer’s intended use. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Inside pizza prep cooler and sub prep cooler needs additional cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Concrete where grease receptacles are stored needs additional cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured between 9-15 fc at 30 inches above floor in restrooms. At least 20fc is needed. Owner has added more lighting in some areas since previous visit. |