| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed Employee food/drinks stored above and amongst establishment food throughout establishment.
2-401.11 Eating, Drinking, or Using Tobacco - C Observed cups used by employee's drinks not covered. Ensure drinks are covered, in manner to avoid contamination. |
| 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 secs, rinse, and dry without recontaminating hands. -P Observed food employees re-contaminate hands by closing faucet with bare hands, not using a barrier. CDI, food employees corrected by instruction, food employees returned to wash hands properly. *2-301.14 Wash hands before donning gloves and between gloves uses. -P *2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees handle food after handling cash register, and cleaning equipment without washing hands first. Food employees put on gloves before washing hands and started to prepared food. CDI, corrected by instruction, food employees washed hands. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at sink near walk in cooler. CDI, paper towels provided. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers, and sticker residue on pans. VR
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at sani buckets below 50ppm quat. CDI, Sani buckets were refreshed. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods at pain prep line holding temperatures above 45F. PIC stated foods were placed at line at 11 am. CDI, TCS foods were discarded at 3 pm by PIC. Repeat
TPHC procedure sugested by EHS, template of procedure provided via email. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed foods in walk in cooler such as sliced fresh mozz, and ham dated 3/11 holding temperature at 42F. Observed sliced turkey dated 3/7 holding at 42F. IF TCS foods are always held between 42F-45F, items may be held for up to 4 days( the day food was prepared/opened plus 3). If the TCS foods are held at 41F or below, items may be held for up to 7 days( the day food was prepared/opened plus 6). CDI, PIC voluntarily discarded items.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes without date mark, tomatoes prepared more than 24 hours prior to inspection. CDI, tomatoes dated. Repeat |
| 34 |
0.50 |
Thermometers provided and accurate |
No |
No |
No |
No |
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer provided. VR |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed food not easily identifiable, without labels. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer. Observed food such as canned products stored on floor in food prep area. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sani buckets with visible food debris, and oil.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths stored on counters, and in sanitizer buckets with concentration less than 50 ppm quat. |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
Yes |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles stored on the floor on arrival. Observed single service cups at cash register with lip portion of cup exposed to contamination. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed abundance of trash and litter in enclosure, out side of dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belongings stored on top of and amongst establishment food, and utensils. |