| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 - Preventing Contamination from Hands: Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P Cook touched cooked bacon and RTE biscuits to be plated. CDI EHS intervened and items discarded. |
|
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 pan and lid on clean dish rack with food residue on surfaces at time of inspection. CDI PIC moved to dishwashing area to be properly cleaned. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P sweet potatoes and potatoes cooling in 2 door reach in cooler not cooling within 30 minutes. CDI PIC reheated products to 165 to be used today. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
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 sharpie pen stored touching cheese in make unit. CDI sharpie removed and cheese discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf potatoes and sweet potatoes cooling stacked in 2 door reach in cooler. CDI PIC reheated products to 165 to be used today. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected: Protect outer openings of establishment from insect or rodent entry. Back door in dry storage area without self closure. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook with bracelet on at time of inspection. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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 certified or classified for sanitation by an ANSI-accredited certification program. Domestic freezers in use.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Dishmachine fail to dispense chlorine sanitizer at time of inspection, facility will use sinks to properly clean/sanitize utensils and dishes until machine can be serviced. Covers missing to A/C unit in dish washing area. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Sticker residue leftover on non food contact surface of pan on clean dish rack. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P mop sink hose held below flood rim at time of inspection. CDI PIC removed hose. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tile in dry storage area damaged. Caulking damaged to handsink in men’s restroom and handsink in kitchen. Light bulb out in dining area. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employee cigarettes and wallet stored on shelf with clean dishes. |