Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee not wash hands properly; did not sufficiently scrub with soap. CDI - educated food employee on how to wash hands and employee washed hands again.
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by turning off sink faucet with bare hands after washing hands. CDI - educated to turn off sinks with papertowels to prevent recontamination. |
8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink. CDI - got rid of the ice. Educated to stop dumping into handsink; handsinks are only for handwashing. |
14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the chlorine sanitizer dispenser at the 3 compartment sink dispensing solution at 0 ppm. CDI - currently creating their own chlorine sanitizer by hand. Currently reading at 50 ppm.
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on the soda nozzles. |
21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed commercially packaged items that have been opened from container and held in facility for over 24 hrs with no label on items. CDI - educated PIC about date marking criteria. Put on labels.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed product prepared on 12.16.17. Held over by a full week. CDI - discarded product. |
26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label. CDI - educated to put label on all working containers of chemicals. |
35 |
2 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). REPEAT VIOLATION. Observed packaged crum cake, muffins, etc. with no labels. Educated to label all products that are packaged on site for customers. |
36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple dead roackes underneath equipment in the back of the kitchen. Advised to continue pest control management. |
37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed soiled papertowel at the bottom of a deli meat container in the display case. Advised to not use papertowel in containers with food. |
47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dusty ceiling vent cover. Observed dirty non-food contact surfaces of display cases and equipment. Advised to keep clean. |
49 |
2 |
Plumbing installed; proper backflow devices |
No |
No |
No |
Yes |
No |
5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION. Observed the cold water faucet not working at the back handsink. |
53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.11 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. REPEAT VIOLATION. Observed hold in the sheetrock in the women's bathroom. Advised to repair. |