Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee rinse hands in 3 compartment sink instead of properly washing in the hand sink. Directed to the hand sink (which was blocked). Hand sink area was cleared and employee washed hands properly. |
8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink in the kitchen blocked by dirty utensils/pots/bins. Items were moved to 3 compartment sink and hand sink was then available for use. |
13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken skewers stored above raw beef in walk-in cooler. Moved chicken skewers to reachin in cooler in the front. |
14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-702.11 Utensils shall be sanitized after washing, before use. Employee did not sanitize cutting board after washing. She placed on metro shelving as cleaned and ready for use. |
20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods at the front cold hold unit were temping at 45F-47F. Time as a public health control was used today. Unit is turned on every morning. PIC will turn unit on earlier and let it chill before placing food inside. Return visit to check unit. |
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 salad and garlic sauce that was placed in cold hold top that had not properly cooled first. Moved to salad to walkin cooler and garlic sauce was placed on TPHC. |
43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 boxes of single service items stored on the floor. |
45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed shelving in reachin cooler rusted.
Observed walk-in cooler gasket split. Has been ordered. Reachin cooler gaskets have been replaced. |
53 |
1 |
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. Observed major floor tile repair needed. Repeat. |
54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C Increase lighting in walkin cooler. Observed to be dim. |