| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15; Priority Foundation; Employee observed handling raw meat with gloved hands but did not remove the gloves or wash their hands prior to cleaning several areas throughout the kitchen. CDI- education given and employee removed the gloves and washed their hands at the handwashing sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A); Priority Foundation; A steam well was observed being stored directly in front of the handwashing sink in the cooking area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- education given and PIC was instructed to remove this steam well to another area. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1); Priority; A box of raw green onions were observed being stored in close proximity to an opened package of raw beef in the walk-in cooler. Blood splatter was evident along the outside of the box but none present on the onions. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- onions were removed from the box and stored in a different area of the walk-in cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A); Priority Foundation; [Repeat] Metal pans being stored as clean observed with food debris present, and the slicer being stored as clean was also observed with food debris present. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area for rewashing. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1); Pork, and beef sitting in a hot well were holding below 135F (see temeprature chart). Maintain TCS foods in hot holding at 135F or above. CDI- Food items were reheated to 165F. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111; [Repeat] A few live roaches observed throughout the kitchen along the walls. Keep the premises free of insects, rodents, and other pests. Improvements noted, please continue to have your pest control company come out regularly to treat the area. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; A steam well was observed being stored directly in front of the handwashing sink in the cooking area. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Remove the steam well. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Cleaning needed throughout establishment, around cooking equipment, hand sinks and outsides of bulk containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Repeat. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. Repeat. Some Improvement noted. |