| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Observed a food handler enter the kitchen on a cell phone and immediately put gloves on and go to start prepping food. The food handler was stopped and instructed to wash hands, the food handler washed hands and put on new gloves before returning to work.
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf The hand sink was missing paper towels, there was a roll on the prep table being used for the hand sink. Paper towels were put in the dispenser. Ensure there are paper towels accessible at the hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf The slicer on the prep table had food debris in several places. The PIC moved it to the dirty drain board, it should be broken down completely and washed rinsed and sanitized. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. There was food stored on the floor in the walk in freezer, All food storage should be at least 6 inches off the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. A box of single use containers were observed on the floor, ensure all single use items are stored at least 6 inches off the floor. The box was moved to the dry storage shelves. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Detail cleaning needed on equipment that is not frequently used where it has built up. Detail cleaning on the lower shelf of the prep table. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
The dumpster area has grease and oil debris and residue on top of the oil recepticale and also on the ground, cleaning needed. The pad should be sloped to allow water to drain off the pad. 5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. 6-202.110 - Outdoor Refuse Areas, Curbed and Graded to Drain: Outdoor refuse areas shall be constructed in accordance with Law and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 6-501.11 - Repairing: 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. Floor cleaning needed under cooking equipment and prep tables. Repair the ansul handle where it is not secure. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed employee drinks on the prep tables, ensure personal drinks are stored on a bottom shelf where they can not cause contamination. |