| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12; Priority - Observed food employee start washing gloved hands at handsink. Bare hands (not gloved hands) shall be properly washed at handsink for 10-15 seconds using soap and warm water and then using a paper towel or other approved hand drying device to dry hands. CDI by having employee remove gloves before washing bare hands. NOTE: This issue about washing gloved hands was mentioned in general comments during last routine inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4); Core - (REPEAT) Several containers of hot dogs, etc. in refrigerated make line bottom (not cooling) were not covered. Except when the food is cooling, food shall be kept covered or sealed. Cover the containers of foods in storage.
3-304.15(A); Priority - (REPEAT) Observed one food employee contaminate gloved hands with raw egg and proceeded to touch clean utensils, etc. without discarding contaminated gloves. Gloves shall be discarded after a task is complete or any time they are damaged or soiled. CDI by discarding contaminated gloves and washing hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A); Priority Foundation - (REPEAT) Some food containers stored as clean had old tape and sticky residues on exteriors. Equipment and utensil food contact surfaces shall be clean to sight and touch. CDI by placing containers above at 3-comp sink area. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17, 18; Priority Foundation - Many ready-to-eat (RTE) TCS* foods prepared/sliced more than 24 hours ago had no dates (in-house made chicken salad, deli meats, pasta salad in small containers, chili, hot dogs (including those bagged in freezer), etc.). RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. Properly date RTE TCS* foods as stated above. Not corrected during inspection due to many foods that must be date marked. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core - (REPEAT) Some containers/bottles of water, dressings, spices were not labeled. Foods not easy to recognize or removed from original containers shall be properly labeled with their contents. Properly label food containers to denote contents. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11; Core - Observed a few food employees with watches and bracelets on wrists. Except for a plain ring, food employees shall not wear jewelry on hands and arms while preparing food. Instruct employees to remove jewelry from wrists (including watches). |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14; Core - (REPEAT) Several moist in-use wiping cloths were on counter/table tops. One food employee had soiled wiping cloth attached to apron. Moist in-use wiping cloths shall be kept down inside approved clean sanitizer between uses. Properly store moist and in-use wiping cloths as stated above. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13; Core - Observed used zip lock bags air drying at 3-compartment sink area. Also, several zip lock bags used to store hot dogs, meats, etc. had faded printing on them, showing they have been used before. Single-use and single-service food articles cannot be reused. After using zip lock bags once, they shall be discarded and cannot be used again for food storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19; Core - (REPEAT) Observed foil lining shelves and paper toweling lining containers where food containers/squeeze bottles were stored. Equipment nonfood contact surfaces exposed to spills and splash shall be made of nonabsorbent and easily cleanable materials. Remove foil and paper towels from surfaces. If desired, consider using flat metal sheet pans on shelving that can be removed to clean easily.
4-501.11; Core - (REPEAT) Several storage shelves were rusty and/or peeling, including inside a few refrigerators, and at least one refrigerator door gasket was torn. Food service equipment shall be kept in good repair, and door seals shall be intact and tight. Replace damaged shelves and door gasket with approved equipment.
4-502.11 (A) and (C); Core - (REPEAT) Some food containers lids and handles of dispensing tongs were cracked or damaged. Food service utensils shall be kept in good repair. Discard damaged items. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core - (REPEAT) Observed soiled solid metal and wire shelves, refrigerator and freezer interiors and exteriors, equipment handles, door frames and gaskets, fryer bottom interiors (grease build-up). Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core - (REPEAT) Caulk was damaged between bathroom sink and wall. Filler foam in wall (to replace tile) at mop sink was absorbent and not easy to clean. Physical facilities shall be kept in good repair. Replace damaged caulk and provide missing tile (remove filler foam).
6-501.12; Core - (REPEAT) Observed soiled vent hood filters, flooring, floor drains, drain pipes, walls and ceiling panels (in front food prep area and back kitchen). Physical facilities shall be maintained clean. Increase cleaning frequency of surfaces/fixtures above. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11; Core - (REPEAT) Light bulb in upright freezer was not shielded. Light fixtures shall be effectively protected or shatter-resistant bulbs may be used. Effectively shield unprotected light bulb or provide shatter-resistant or shatter-proof bulb.
6-303.11; Core - Lighting over food preparation surfaces in front prep area was somewhat dim (light fixtures not illuminating properly in some areas). Light intensity on food preparation surfaces shall be at least 50 foot-candles. Increase lighting intensity on food prep surfaces. |