| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B)-Employee observed washing hands and turning off faucet without using a paper towel as a barrier to prevent recontaminating hands. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and using paper towel to turn off faucet. Employee educated about using paper towel to turn off faucet.
2-301.14 (H)-Employee observed wiping down work surface and not washing hands prior to putting on gloves to work with food. Wash hands before donning gloves to initiate a task that involves working with food. Food employee educated, washed hands properly and put on gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A)-Several utensils found soiled in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. Utensils pulled to be cleaned.
4-602.12 (B) -Microwave needs cleaning. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2)-Items in single door reach-in by raw breading table temped 50F. Maintain TCS foods in cold holding at 41F or less. PIC stated items were put in reach-in a couple of hours ago. Items relocated to walk-in work order placed on unit. Verification visit by 5/16/26 will be needed to follow-up on unit. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)-Time stamps expired for items held on time. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. PIC updated time stamps. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C)-Steak recently thawed under running water temped 60F in walk-in freezer. Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. PIC educated about thawing under refrigeration or adding ice to product when thawing under running water to ensure food is maintained 41F and below. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11-Employees not wearing hair and beard restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13-Equipment surfaces such as grill area, chain broiler, hoods, reach-ins, tops of ovens, and biscuit station are kept clean. Nonfood contact surfaces of equipment shall be kept clean.
4-601.11(B)-Several baking pans found with encrusted grease deposits and need to be replaced. Work order in place at this time per PIC. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11-Continue to caulk holes in office. Physical facilities shall be maintained in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110-Employee bike touching clean utensil rack and clothing stored on dry storage racks. Designate and use an area for the orderly storage of employees' clothing and possessions. |