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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Hands and exposed portions of arms, must be washed following any potential contamination, e.g., from contacting unwashed skin, after using the toilet room, after caring for or handling service animals or aquatic animals, after coughing, sneezing, using a handkerchief or disposable tissue, after using tobacco, eating, or drinking, after handling soiled equipment or utensils, as often as necessary to remove soil and contamination, 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. The was an employee that put single service gloves without washing their hands. Pic instructed the employee to wash their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand wash sink must not be used for purposes other than handwashing and shall be maintained so that it is always accessible for employee use. The hand sink was packed with single service items, without the ability of the pic or employee to wash their hands. Pic removed all items from the hand sink |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Equipment food contact surfaces and utensils shall be clean to sight and touch. There were numerous dishes soiled inside and on top of the 3 comp sink. Pic moved the dishes to a soiled utility container. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat, potentially hazardous food prepared and held in the establishment more than 24 hours, or potentially hazardous food prepared in a food processing plant whose original packaging has been opened, shall be marked to indicate the date or day by which the food shall be consumed or discarded. The day of preparation or when package was opened, shall be counted as Day 1 and shall be held at 41°F or less for a maximum of 7 days. There was cooked beef tips stored in the reach in cooler, and freezer with no visible date or discard date. Pic date all items. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (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. There were onions, containers of food stored on the floor during the inspection. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Employees shall wear effective hair restraints such as hats or hair nets, beard restraints and clothing that covers body hair when working with food, clean equipment, utensils, linen and unwrapped single-service and single-use articles. This does not apply to employees that handle only beverages and wrapped food, or to wait staff that have minimal risk of contaminating food. There were employees preparing food without an effective hair restraint. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
A ware washing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils, raw foods or laundering wiping cloths; shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and, if used, at least every 24 hours. There soiled dishes inside all 3 compartments, and the drain boards were soiled as well.
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf)
Chemical sanitizers that are used to sanitize equipment shall be available at all times during operational hours. Sanitizer was made cdi |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues. The outside of the reach in coolers were soiled with massive build up |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
The floors, walls were soiled with food debris and build up.
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
Floor coverings shall be designed, constructed, so they are smooth and cleanable. There was card board lining the floors under the hood system. |
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