| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 - When to Wash: Food employees must was hands when switching between working with raw food and working with ready to eat foods. P
*Observed employee with gloves on place raw ground beef on the grill and then take out hamburger buns without washing their hands or taking off gloves. Hands need to be washed and gloves need to be removed when switching from working with raw items to ready to eat items. Also, be mindful of gloved hands touching things such as clothing when gloved hands are resting on hips.
CDI-Hands were washed and gloves were changed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
*Several items, including a rag, sponge, and measuring cup, were stored at both handwashing sinks on left wall. Cart of hamburger buns was stored in front of handwashing sink on right side of grill.
CDI-Items were moved. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) - Gloves, Use Limitation: Discard gloves after a task is complete or any time they are damaged or soiled. P
*Observed employee with gloves on place raw ground beef on the grill and then take out hamburger buns without washing their hands or taking off gloves. Gloves need to be removed when switching from working with raw items to ready to eat items.
CDI-Hands were washed and gloves were changed.
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*In 3 door reach in, unwashed mushrooms was stored above sauerkraut and pimento cheese. In milkshake reach in, unwashed mushrooms and tomatoes were stored above whole milk, buttermilk, and other ready to eat items. Unwashed produce needs to be stored below ready to eat items to prevent items from being contaminated. In 1 door reach in on right side of grill, observed uncooked hamburger stored above uncooked bacon. Ensure proper storage order is followed.
CDI-Items were rearranged.
3-304.11 - Food Contact with Equipment and Utensils: Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. P
*Employee used a paper towel and water to wipe probe of thermometer when cleaning thermometer. The thermometer was used to check temperature of fryer oil without properly sanitizing the probe. Thermometer probes need to be wiped with sanitizer wipes or rag/paper towel with sanitizer from the sanitizer bucket before and after being used. |
|
16
|
0
|
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
*One metal pan and slicer on dish rack had debris on them.
CDI-Dishes were moved to 3 comp to be washed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
*In milkshake 2 door reach in, containers of whole milk and buttermilk were not dated. Containers of milk were being held for more than 24 hours and need to be date marked once opened.
CDI-Items were dated. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf
*Two unlabeled buckets were being used to store sanitizer and water. These buckets look identical and need to be labeled.
CDI-Buckets were labelled.
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
*Near handsink in the front, spray bottle of disinfectant was stored in contact with straws. Sanitizer bucket was stored on prep table near milkshake machine.
CDI-Spray bottle and sanitizer bucket was moved.
7-202.12 - Conditions of Use: A restricted use pesticide shall be applied only by an certified applicator. Pf
*Raid and Bengal pesticides were being used in establishment for the pest problem. Label on the Raid bottle stated it was for house hold use only. Label on the Bengal bottle stated it was not to be used in a food establishment. An intent to suspend was issued. Documents showing a certified applicator was used to apply the pesticide need to be shown. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Several sauce bottles in prep top and reach in in front of grill and spice containers near grill were unlabeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
*Observed several roaches behind baseboard near reach in freezer in front. Employee stated active pest control was being used. Ensure continuous pest control is used to prevent pests. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Rags were stored in water and were used for wiping the grill when it became too hot. Rags need to be stored in sanitizer when not in use. A new rag needs to be used each time the grill is wiped down if not stored in sanitizer. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Dish rack is rusting and needs to be repaired/replaced.
4-101.19 - Nonfood-Contact Surfaces: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
*Screws in 3 door reach in are rusted and need to be replaced with a corrosion resistant screw.
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and be certified or classified for sanitation by an ANSI-accredited certification program.
*Warmer near milkshake machine was being used to reheat chili from frozen. The intended use of the warmer is to hot hold and not to reheat food. Chili was moved to grill to heat to 165F within 2 hours. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Gaskets in reach in coolers and freezer throughout freezer had debris buildup. Gaskets need to be detail cleaned. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
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.
*Wall behind grill have heavy grease buildup. Walls behind equipment and floors under equipment need to be detail cleaned. Ceiling vents and tiles have heavy dust buildup and are starting to rust. Ceiling tile is missing above 1 door reach in near grill.
6-501.113 - Storing Maintenance Tools: Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles.
*Several brushes were stored above clean side of 3 compartment sink. Gloves used for cleaning grill were stored contacting dishes. Ensure these items are not stored where they can contaminate clean dishes. |