| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) When to Wash. Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee using the broom to sweep and then proceeded to touch the lids to the warmers with food. CDI: Food employee was stopped, informed them of violation, and they washed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability. Provide soap for handwashing at each hand sink. - Pf. No soap was available in the men's restroom. CDI: Backup soap provided.
5-205.11 (A) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed a spray bottle of bleach stored in the meat handwashing sink. CDI: Spray bottle moved. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at the dish machine testing at 0ppm. Observed bleach spray bottle for food contact surfaces testing above 200ppm. CDI: Dish machine was reprimed and tested at 100ppm and spray bottle of bleach was remade and tested at 50ppm. Ensure staff is utilizing their test strips to test sanitizer. CDI: Dishes that were previously washed were sent back through the dish machine again.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored with food debris still present. CDI: Sent back to be cleaned and sanitized. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked apples, mushrooms, and onions in the warmers below 135F. CDI: All moved to reheated back up properly reaching atleast 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Obsevred several ready to eat foods and raw meats in the main bulk cooler near the grill with temperatures being in the 50s. Observed a sandwich at the expo cooler top stored on top of other containers at 63F. CDI: All was discarded. Do not use this main bulk cooler until repaired to hold TCS foods at 41F or below. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a jug of milk with no date label in the bottom of prep cooler with salad dressings. Per discussion with PIC, it was probably opened yesterday morning. CDI: Date label provided. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed insecticide stored on a case of bulk drink soda. CDI: Insecticide moved with other chemicals.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach in meat handwashing sink not labeled. Observed two spray bottles of glass cleaners not labeled in chemical storage area. CDI: Labels provided. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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. Obseved green beans, marinara sauce, and tomatoes cooling down in walk in cooler with fitted lids. Observed a bulk container of ham cooling down from prep tightly wrapped. CDI: All moved to a speedrack to rapidly cool uncovered with overhead protected. Followed back up on temperatures and all were cooling effectively to meet cooling parameters. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in freezer. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints - Food employees shall wear effective hair restraints. Observed food employee handling food without a beard guard. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in water with a temperature of 99F in the same area where other TCS foods were below 135F.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Obseved basket with no handle in container of tomatoes. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed dishes in plastic bins on clean dish shelving with food debris present. Informed PIC that containers holding clean lids, utensils, and etc shall be kept clean as well. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some trays on main line stored with food contact portion upwards and a case of napkins stored on the floor near back storage area. CDI: Trays inverted and case of napkins moved off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board that's not easy to be cleaned and sanitized. Have repaired or replaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning is needed to the shelving in chemical storage area. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair the lid to the back toilet tank in the women's restroom that's damaged. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No trash can was provided at the handwashing sink in the back prep area. CDI: Trashcan provided. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Cleaning is needed to the floors in the warewashing area and cook area. Clean the vents with heavy dust build up in the employee's restrooms in the back. Physical facilities shall be kept clean as often as necessary.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - Repairs are needed to the ceiling/vents in the ware washing area that are rusting.Physical facilities shall be kept in good repair. Some previous repairs mentioned has been fixed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) - Observed a coat that was stored on top prep shelf in the meat room. Keep personal belongings stored in designated areas. CDI: Coat was moved. |