| 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 Eating, Drinking, or Using Tobacco - C Avoid cross-contamination food prep areas and food and drinks while eating, drinking and using tobacco. Observed food employee eating over prep surface during inspection. CDI - PIC instructed food employee where to eat to prevent cross-contamination. -0-
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink over prep surface at baking station. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees tasting food while wearing gloves, running hands trough hair with gloved hands and touching unclean equipment surfaces and then resume food service without handwashing. CDI - PIC instructed employees when to wash hands. -2- |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink positioned behind prep units without access. CDI - PIC rearranged prep units to regain access. -1- REPEAT |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the outsides of stacked metal bowls with buildup touching the food contact surface of the next container. Observed heavy buildup on the table mounted can opener. CDI - PIC identified items for cleaning and cleaned them. -1.5- |
| 20 |
1.50 |
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 first prep unit to the right with standing water and cold holding TCS foods at 48F. Observed garlic aioli in flip top at 63F. CDI - PIC voluntarily discarded. -1.5- REPEAT |
| 21 |
1.50 |
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 date marked lemon aioli and other TCS foods date marked 7/15, 7/26 and 8/6. CDI - PIC voluntarily discarded. -1.5- |
| 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 flies in the kitchen. -0- |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored in standing water in the bottom of front line prep cooler and unpackaged food stored in buckets on shelf less than 6 inches off the floor. Observed food stored directly on the floor in walk in freezer. -0- |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employees plating and preparing food while wearing watch and no hair restraints. REPEAT -.5- |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pans stored over prep unit. -0- |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed prep unit with standing water in the bottom. Observed blown lights under hood system. -0- |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the faces of the prep units, on the hood filters and on shelving throughout. REPEAT -1- |
| 54 |
0.50 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored over prep surface at prep line. REPEAT -.5- |