| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employee washed hands at handwashing sink then used bare hands to contact paper towel dispenser before returning to food prep. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation and after engaging in activities that contaminate the hands. CDI: Proper handwashing procedure was detailed and hands were properly washed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Five metal pans stored with cleaned utensils were visibly soiled with either food debris or sticker residue at warewashing area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Items were moved to 3-comp sink for cleaning. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) (REPEAT): At salad bar: chicken measured 45 F, slaw measured 44 F, blue cheese measured 47 F, cut melon measured 50 F, and cut lettuce measured 49 F. At sandwich unit, ham measured 46 F, chicken measured 44 F, sliced tomatoes measured 44 F, and cut lettuce measured 50 F. Time/Temperature Control for Safety (TCS food shall be maintained at 41 F or less. CDI: TCS foods above 41 F voluntarily discarded. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 (B) Wiping Cloths, Use Limitations (C): Dry wiping cloth being stored on cutting board out of sanitizer bucket at deli make unit. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical solution at a proper concentration (200-400 ppm quat sanitizer). |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-Use Utensils, Between-Use Storage (C): In back dry storage room, plastic scoop with no handle being stored inside dry rice at rice bin. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) (REPEAT): Salad station cooler unable to hold TCS foods at 41 F or less at time of inspection (ambient air temperature measured 44.6 F). Equipment shall be maintained in good repair. Salad station cooler shall only be used to hold non-TCS foods until cooler is again able to hold TCS foods at 41 F or less. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) (REPEAT): Cleaning needed to remove buildup present at stove; cleaning also needed to remove buildup on shelving inside walk-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) (REPEAT): Repair/resurface pitted flooring in front of deli make unit and at left corner behind chicken ovens. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C): Floor and wall cleaning needed to remove buildup and/or debris present in left corner behind chicken ovens, underneath chicken ovens, and underneath shelving in back dry storage room. Physical facilities shall be cleaned as often as necessary to keep them clean. |