| 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 close lid to trash can and then proceeded to move packaged grab and go items. CDI: Employee was educated and washed their hands . |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
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. Obseved food thermometer unclean. CDI: Moved to be washed and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. At the low temperature dish mahcine sanitizer bucket was empty. Ensure that sanitizer buckets are being changed out when needed to effectively sanitize dishes. CDI: New bucket with sanitizer was connected to the dish machine, primed, and tested at 100ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some plates with food debris present on clean dish shelving. CDI: Moved to be cleaned and sanitized. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. At the grab & go area, observed TCS foods at 43-44F. Air thermometer had a reading of 41-42F. CDI: Moved to the walk in cooler to rapidly cool. Do not use this grab & go cooler until TCS foods can hold at 41F or less. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 two milk jugs with no date label. Observed chicken soup and chicken that both had date labels for 6/20. Per discussion with PIC, these labels were not correct and were made yesterday. CDI: One of the milks were discarded and date labels were added to other items. |
|
33
|
0.50
|
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. Observed lettuce at 78F at the prep sink. CDI: Moved to walk in cooler to rapidly cool back down. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed insect control refills stored above single-use gloves on storage shelving. CDI: Insect refills were relocated. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
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 single-service trays on bottom storage shelving in direct contact with trash can. CDI: Single-service trays were discarded. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Repair the gasket to the reach in cooler and handle to microwave. Shelving in warewashing area is starting to rust. Repair the tabletop fryer. Other repair mention has been fixed. |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
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 needed to the top of dish machine, fan gaurds and shelving in the walk in cooler, in grill cooler, and side of cooking equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Cleaning is needed to the floors and walls in the warewashing area and to some of the vents throughout facility. Physical facilities shall be kept clean as often as necessary.
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. Repair the floor tile in under handwashing sink in warewashing area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Observed personal beverage stored above food in the walk in cooler. CDI: Moved to the bottom of shelving in the walk in cooler. Keep employee's personal items stored on the bottom and labeled. |