| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12(A)(B) Wash hands thoroughly for 20 seconds. Observed food employee not washing hands thoroughly as required. (CDI) Handwashing procedure as required by code, explained to employee. Repeat
2-301.14(H) Wash hands prior to donning gloves to work with food. Observed employee not washing hands prior to donning gloves (CDI) Employee notified of issue and hands washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Do not use handwashing sinks for anything other than washing hands. Handwashing sinks being used to wash/prep raw chicken (CDI) This process stopped - employee to utilize prep sink for intended purposes. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Out-of-date raw chicken, chicken livers in walk-in refrigerator(CDI) This food discarded - see item #17 |
|
17
|
2
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
Yes
|
No |
3-701.11(A) A food that is unsafe shall be discarded according to approved procedures/in a timely manner. Chicken, chicken livers out-of-date - product having foul odors. Discard foods once past manufacturers’ use-by-date (CDI) These foods discarded voluntarily. Repeat. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Once foods fall below the minimum 135 degrees F for hot-holding, the food shall be reheated to 165 degrees F. Mac-n-cheese was observed below 135 degrees F hot-holding - PIC was asked to reheat to 165 degrees F. Product was reheated but didn’t reach 165 degrees F. PIC didn’t check reheat temperature before placing food back in hot bar.(CDI) PIC reheated food again - this time to 165 degrees F and checked temperature. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A) Foods in hot-holding shall be held at 135 degrees F or higher. Observed Mac-n-cheese and fried shrimp below 135 degrees F . (CDI) These food items reheated to 165 degrees F. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11(A)(3) Food shall be stored at least 6 inches above floor. Observed boxes of chicken stored less than 6 inches above floor (on shelf) in walk-in refrigerator. Raise shelving as needed to achieve correct clearance. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Food handlers must wear proper hair restraint. Observed food handler not wearing hair restraint when handling food. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B)(1) Wiping cloths shall be stored in sanitizing solution when not in use. Sanitizing solution not available at onset of inspection. (CDI) Bucket of sanitizing solution provided. Repeat. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(c) Non-food contact surfaces of equipment shall be kept clean. Observed several pieces of equipment that need general cleaning Ex. Hot bar |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Keep floors clean. Observed flooring under prep table and in walk-in refrigerator needs cleaning. |