| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash (P). Observed employee working with food touching face and hat and cleaning surfaces and then returning handling food without properly washing their hands and donning new gloves. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, after touching bare human body parts other than clean hands and clean, exposed portions of arms, after handling soiled EQUIPMENT or UTENSILS, during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, before donning gloves to initiate a task that involves working with FOOD, and after engaging in other activities that contaminate the hands. Corrected, education provided and employees where asked to wash their hands and complied. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A) Separate raw animal foods from ready-to-eat foods. (P) Observed raw bacon on shelf above wraps and fully cooked meats. Store raw animal foods below cooked/rte foods to prevent cross contamination. CDI PIC voluntarily rearranged items on the shelves in the wic.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat (rte) foods. Observed unwashed produce above washed prepared produce in the walk in cooler. Store unwashed produce below rte food and washed prepped produce to prevent cross contamination. CDI PIC voluntarily re-arranged the items on the shelves in the wic.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed frozen eggs sitting in an open bag on a bottom shelf in the walk in freezer (wif). Protect food items in storage by using covered containers or intact packing to prevent cross contamination. CDI PIC placed frozen egg patties in a container with a lid. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils Frequency. Ice machine soiled with microbial growth. Observed black microbial growth build up on inside of ice machine. Clean as needed to prevent buildup and to avoid contamination. CDI / EHS educated operator about proper cleaning. Operator to clean ice machine.
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Observed utensils, pans, and onion slicer in clean dish storage with food debris on them. Utensils food contact surfaces must be clean to site and touch. CDI PIC sent all items listed back to dish to be rewashed, rinsed and sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). A large pan of meat balls (124 F) on hot holding unit below 135F. Maintain TCS foods in hot holding at 135°F or above. Corrected, item reheated to 165F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken (44 F) and tuna (45 F) salads in tightly covered containers in the walk in cooler (wic); and grilled chicken in bags in the flip top (57 F) while cooling. Use proper cooling methods such as open/vented containers, shallow containers, and use walk-in instead of working units. CDI PIC voluntarily moved the bagged chicken to the wic and vented the tuna and chicken salad. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables. Observed removing stickers, cutting and wrapping unwashed avocados . Fresh produce must be washed and have stickers removed prior to cutting or being placed into a prep cooler including but not limited to avocados, onions, strawberries, lettuce, & apples. CDI PIC voluntarily directed employee to remove the stickers and wash the avocados prior to wrapping them. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed plastic pans stacked wet. Air dry equipment and utensils after cleaning and sanitizing. CDI PIC separated the pans. Observed employee towel drying a meat scale. All utensils and equipment must be properly air dried. CDI Employee directed to allow utensils/equipment to air dry. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups over stacked in the dispensers. Store single service cups in a manner that protects the mouth contact surface (e.g. the original plastic sleeve) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Observed standing water (condensate) in the bottom of the reach in cooler to the right of the front line oven. Observed frozen condensate on the mechanical unit of the walk in freezer. Have both units checked to ensure proper condensate drainage.
4-501.12 Cutting Surfaces
Observed cutting board at fliptop in need of resurfacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.13 Drainboards, utensil racks, or tables large enough to separately accommodate all soiled and clean items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. Observed a large number of dirty utensils stored on drain board of 3 comp sink and on the drain board of the prep sink adjacent to the 3 comp sink. No food prep was observed at the time. The dirty drain board of the 3 comp sink must be large enough to store dirty utensils that accumulate during operation until they can be washed. CDI PIC moved the dirty utensils from the prep sink drain board to the dirty utensil cart and instructed an employee to clean and sanitize the prep sink and drain board. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Detailed cleaning is needed on the interior and door gaskets of refrigeration units, cook line equipment, ice cream/milk shake unit and shelves, and the walk in freezer (frozen condensate). |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required (P) A backflow prevention device rated for continuous pressure is required on the mop sink faucet above the y valve, or the valve must be removed. Verification visit will be made on or before 5-3-26. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken equipment in the dumpster corral. Remove the broken equipment.
5-501.111 Keep storage areas and bins for waste in good repair. Observed holes (rust) on the front of the dumpster. Properly repair the holes or replace the dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 screw/bolt holes in walls/frp throghout the facility.
6-501.12 Cleaning, Frequency and Restrictions (C). General cleaning needed on floors and walls throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting Observed low lighting levels in the following areas:
-right side of the rear oven 33 FTC must be 50 FTC
-make unit on the left side of the rear oven 17 FTC-26 FTC must be 50 FTC.
-hot hold unit on the left side of the front oven 17 FTC must be 50 FTC.
-make unit on right side of front oven 24 FTC must be 50 FTC.
-ice machine (rear storage) 20 FTC must be 50 FTC. |