| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - P FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after touching bare human body parts other than clean hands and clean, exposed portions of arms; after using the toilet room; after caring for or handling SERVICE ANIMALS; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; after handling soiled EQUIPMENT or UTENSILS; during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw FOOD and working with READY-TO-EAT FOOD; before donning gloves for working with FOOD; and after engaging in other activities that contaminate the hands. Employee observed leaving food prep station, moving employee drink, and returning to station without washing hands. Employee washed hands during inspection. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 - Pf Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Hand sink in bakery area observed without paper towels/dead battery during inspection. Battery/paper towels were replaced during inspection.
5-205.11(A) - Pf A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and may not be used for purposes other than handwashing. Bag of bread observed sitting in hand sink during inspection. Bread moved during inspection. CDI |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11(A)(1) - P FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from raw READY-TO-EAT FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and Cooked READY-TO-EAT FOOD. Raw chicken boxes observed stored next to and touching ready to eat food in walk in fridge. Ready to eat foods should be separated from raw chicken. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Pf EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Several pans and utensils observed with grease and food residue during inspection. Items moved to dirty dish area for wash, rinse, sanitize. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) - P Hot held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 57°C (135°F) or above. Boneless chicken wings, rotisserie chicken, chicken tenders, and potato wedges on hot bar and display case island observed below 135 degrees f. Items were discarded during inspection. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) - P Cold held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 5°C (41°F). Several salads and sliced deli meat in display cold holding units observed above 41 degrees f. Items prepared today were moved to the walk in fridge for cooling. Items prepared prior to today were discarded. CDI |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 - C FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Loaves of bread observed stored under paper towel machine at hand sink. Items were moved during inspection. CDI |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) - C clean SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination and at least 15 cm (6 inches) above the floor. Single service items were observed stored with the food contact surface side facing up during inspection. Items were inverted during inspection. Single service cake containers were observed stored with the food contact surface side facing up on a rack next to chemicals. Items were relocated and inverted during inspection. CDI |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Floor in walk in freezer beginning to separate. Repair walk in freezer floor. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 - C A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. Garbage debris observed around dumpsters in dumpster area. Clean area to remove debris. |