| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
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 leave line and come back to prepare food and
put on gloves without washing hands. CDI - Gloves discarded and hands washed. REPEAT. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed mush, gravys, meatloaf
and vegetables in unused reach in unit not covered and reheat items on rack from previous days uncovered and not actively
cooling. Observed pre-washed spinach and romaine lettuce stored in open bags in walk in cooler. REPEAT. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layers of sliced tomatoes, sausage crumbles, and diced tomatoes at make line holding above 45F. Observed canteloupe in a mixed fruit salad holding at 54F in salad case. Observed whipped butter holding at 45F in salad case. CDI - All items at make line and canteloupe were taken to walk in cooler to cool rapidly. Butter was left to cool in reach in unit.
REPEAT. |
| 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 oil stored on floor in dry goods area. CDI - PIC relocated it to shelf at least 6 inches above the floor. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets with wiping cloths reading 100 ppm quat sanitizer. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored in plastic container with dirty water collecting in the bottom. CDI - Container was removed and ice scoops were re-washed. |
| 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 equipment throughout the facility with food debris and residue build up on outside. Observed draws of equipment with food debris and residue build up. Observed cart and bucket used for grease trap with grease and food debris build up stored in dish area. Observed inside of microwave in need of cleainng. Increase cleaning frequency. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallet, plastic bags, and other items stored in waste enclosure.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster on the left side without drain plug. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.12 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 floors throughout facility in need of cleaning. |