| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - Observed hands being washed a few times using bare hands to turn off faucet afterwards. Observed server come from taking orders on floor to go into prep unit and plate sides for a dish without washing hands before. Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after returning from the bathroom, handling soiled equipment, or after engaging in other activities that contaminate hands. CDI by re-washing hands and using barrier method to prevent re-contaminating hands.
2-301.12 Cleaning Procedure (P) - Observed hands being washed for 5 seconds total various times, and washed without soap a couple times. Employees shall use the following cleaning procedure when washing hands: Rinse under clean, running warm water; Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; Rub together vigorously for at least 10 to 15 seconds, thoroughly rinse under clean, running warm water; and immediately follow the cleaning procedure with thorough drying. CDI by washing hands correctly. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - Observed food substance in front kitchen hand sink, and a dish scrubber in back hand sink. A handwashing sink may not be used for purposes other than hand washing. CDI by cleaning out sinks.
6-301.12 Hand Drying Provision (Pf) - Automatic paper towel at server hand sink and in bar men's restroom stuck, not dispensing. Each handwashing sink shall be provided with a working hand drying provision, such as paper towels or a hand drying device. CDI PIC fixed; server hand sink by ice/drink machines does need to be stocked and operational during service. R |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed raw unpasteurized shell eggs stored over cooked ready to eat foods in left prep unit (eggs on top container area); raw burger patties in container at back of top section of middle left prep unit with ready to eat foods in front so raw burger has to be brought over RTE; unwashed mushrooms over ready to eat items such as sauces in middle prep unit, raw burger in same container as ready to eat sausage and hotdogs in middle prep unit (burger still in plastic seal, hotdogs open). Raw animal foods shall be stored according to their final cook temperatures and separate from/below Ready To Eat foods. Unwashed produce shall be stored below washed produce and ready to-eat foods. CDI by rearranging storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - Observed dried food debris on mandolin hung on clean dish rack. All food contact surfaces shall be maintained clean to sight and touch CDI by re-cleaning.
improvement noted
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) - Per PIC, cutting boards used in direct contact with tcs foods are washed rinsed sanitized at end of every day. All in use food contact surfaces that are used with TCS foods need to be cleaned and sanitized every 4 hours. CDI by implementing more frequent cleaning.
full points can be taken for repeat violations |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) - Temped chicken breasts and cabbage heads cooling a bit too slowly in prep unit (see temp log); cabbage very close to not making 2hr time requirement. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or below within a total of 6 hours. CDI by adjusting cooling methods, see #33.
improvement noted, other prepped items from earlier cooled down completely. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) - Working containers of chemicals shall be clearly and individually labeled with their common name. Five plus containers were not labeled. Make sure to clearly identify toxic chemicals in working containers with their common name. CDI by labeling. R
7-203.11 Poisonous or Toxic Material Containers - Container Prohibitions (P) - Spray bottle labeled degreaser tested to be full of kitchen sanitizer. Sanitizing solutions shall not be stored in containers previously containing other chemicals. CDI by dumping bottle, please do not use again for sanitizer.
GC: keep an eye on quat sanitizer concentration at 3comp sink, borderline high today. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Observed chicken breasts and cabbage heads cooling in deep container stacked together and large plastic container with lid on, respectively. Cooling shall be accomplished in accordance with proper time and temperature by using one or more of the following methods: shallow pans, thinner portions, rapid cooling equipment (Freezers), metal containers (facilitate heat transfer), stirring the food in a container stored in an ice-water bath, venting lids, proper top shelf cooling, spreading hot containers out or other effective means. CDI by using smaller more shallow metal containers, freezer/walk-in, and venting.
improvement noted, discussed correct cooling methods in place currently, add a few more good methods to ensure proper cooling rate. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
3-305.12 Food Storage, Prohibited Areas (C) - Observed defrost ice buildup in walk-in freezer on bag(s)/boxes of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination. Food may not be stored under leaking water lines (including under lines on which water has condensed). |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - Observed food employee needing beard net. Food employees shall wear hair restraints such as beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
improvement noted |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) - Some produce such as avocados and mushrooms are not washed before being cut. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Water barely running very slowly at ice cream scoop station, dirty water observed staying in container and not flushing out. In-use utensils used to work with TCS foods can be stored in running water of sufficient velocity to flush particulates to the drain. CDI by turning up water flow. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Equipment shall be in good repair and proper adjustment. Shelving throughout facility showing signs of chipped paint and rusting. pooling water observed in middle prep unit, needs adjustment/repair. The walk-in freezer observed with defrost ice buildup.
improvement noted, all cold equipment functioning properly today.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils (C) - Sides prep unit cutting board is stained with cuts/grooves, needs replacing. Surfaces such as cutting blocks/boards that are subject to scratching and scoring shall be resurfaced/replaced if they can no longer be effectively cleaned and sanitized. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Cleaning needed in gaskets and hard to reach corners of prep units where food debris buildup is observed. Be sure to clean ice cream shake equipment non-food contact surfaces. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
improvement noted |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.15 Outside Receptacles (C)-
5-501.11 Outdoor Storage Surface (C) - An outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Garbage dumpster should be on a concrete or asphalt pad. There was a significant amount of grease around the outside grease container on the ground.
Noted plans to pour dumpster pad is in the works.
FULL POINTS
5-501.113 Covering Receptacles (C) - Observed dumpster door left open. Receptacles and waste handling units for refuse, recyclables, or returnables shall be kept covered. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - (C) and 6-201.11 Floors, Walls and Ceilings - Cleanability - (C): Physical facilities should be in good repair. Noted severely chipped areas of floor near flat top. Floor at dry storage threshold missing tiles. Coving to right of walk-in is missing, needs repair; coving and floors at floor wall junction in dry storage showing signs of water damage and leaking, coming off, needs attention. Freezer walk-in floor finish worn off, needs re-finishing/re-sealing.
6-501.12 Cleaning, Frequency and Restrictions (C) - Floor in dry storage has dirt buildup, needs cleaning. Walls throughout kitchen and some areas of ceiling such as above prep sink, above slicer, in dry storage above spices shelf need more frequent cleaning where backsplash is observed. Physical facilities shall be cleaned as often as necessary to keep them clean.
improvement noted |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)- Observed employee food and drink items stored on top shelf of 2door reach-in. Suitable facilities shall be provided for the orderly storage of employees’ possessions. CDI by relocating down and away, and creating employee food container.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) - Dust buildup observed in middle of kitchen line on ceiling. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |