| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed food handler use cell phone and resume preparing portioned dressing containers.
CDI- Employee washes hands and dons new glove before resuming. (-2) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed 3 hand sinks blocked by trash cans during inspection.
CDI- Trash cans moved. EHS advises reconfiguring space so hand sinks remain accessible. (-1) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine above 200ppm in 3 comp sink.
CDI- Chlorine diluted to 100ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several stacked dishes stored as clean with reminding date mark sticker residue.
CDI- Dishes re-washed, rinsed, sanitized. (-1.5) |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken in fryer basket below 165F after removal from heat. PIC states the chicken is partially cooked and then removed from heat, before completing cooking once ordered.
CDI- EHS discusses proper cooking procedures with PIC. Chicken is fully cooked to 165F. PIC shall not interrupt cooking process going forward. (-1.5) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed unidentified liquid in blue bottle on storage rack.
CDI- PIC voluntarily disposes. (-0) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in back of main kitchen. EHS notes Orkin makes bi-weekly visits. EHS suggests inquiring with pest control services about new abatement methods. (-1) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed milk gallons in crate stored on ground in WIC.
EHS advises raising crate at least 6 inches off floor.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed one can with severe defect near bottom seal stored with usable supply.
CDI- PIC removes can from usable supply rack. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloth on prep counter at cook line.
CDI- PIC removes soiled cloth. EHS advises storing in-use cloths in sanitizer buckets.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sand-bucket stored on the ground in back of kitchen.
CDI- bucket brought off ground. (-0) |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed several knives with blades stored between fliptops.
CDI- Knives removed. (-1) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed dark residue and dust on outside of ice machine. Increased cleaning frequency is advised. (-0) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed minor leak at hand sink across from cook line. Sink remains usable with bucket catching water beneath. Repair at earliest opportunity. (-0) |