| 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 stored on rack in walk in with food for the facility on top rack. CDI item discarded. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
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 employees go to handle soiled walk in cooler handle, go from raw to RTE food, and touch garbage can and change gloves without handwashing. CDI hands washed.
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 employee wash hands for less than 8 seconds, handle soiled faucet without a barrier, and wash one hand and leave the other hand gloved for later use. CDI gloves discarded and educated on proper handwash. Re-training on handwashing needed. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee bagging cheese curds with bare hands that would be fried for later use. CDI container discarded. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shrimp stored above raw vegetables. CDI items relocated. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee use gloves to go in and out of walk in, handle trash and wipe gloves on clothes and continue working with food. CDI gloves discarded. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage.
Observed employee use thermometer and store without cleaning each time. CDI item cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed plates, ramakins, bowls, metal racks, metal pans, and utensils covered with food debris on line, back storage area, dish area, and by wait station. Verification required
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed dish machine reach 10ppm. unit fixed where chlorine reached 50ppm. Ecolab still coming to check unit. |
| 16 |
3 |
Proper cooking time and temperatures |
No |
No |
Yes |
Yes |
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed grilled chicken that was cooked to 158F and a second time from 165-148F. CDI items palced back on grill to 167F. Repeat. Verification required. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
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 pico, tomato vinigarette, pasta, sliced chicken, spring mix, cut lettuce, shredded lettuce, corn salsa, pineapple pico, bags of mozzerella, cole slaws, milk, grilled chicken, spinach dips, and portioned taco meat not dated. CDI items dated
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 cole slaw dated with an 8 day shelf life. CDI date changed. Foods shall be held for 7 days at 41F or below or 4 days if 42-45F. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 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
Observed pasta that was cooling in large shallow plastic lexan pan in walk in. CDI items stirred and placed in freezer for cooling. |
| 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 bucket that was soiled with debris.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed bucket stored on floor in prep area. |
| 42 |
1 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans that were wet stacked. Repeat.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed soiled metal pans stored in can wash are and mops stored on top of pan. CDI items relocated. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed clean utensils racks, rolling food racks/carts, handles on reach in and walk in, interior of reach in units, doors of reach in and walk in, clean side of drainboard at dish machine soiled with debris. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
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.
Observed floors in need of regrouting.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed walls, vents in bathrooms, sinks, and floor drains soiled with debris. Floor drain by prep area that was stopped up with food and not allowing water to drain. Drain unclogged. |