| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
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 line cook touch food that was being plated on 3 occasions. CDI-through discussion line cook said he had been talked to previously about bare hand contact and put on gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed batter made with eggs stored above potato salad. CDI-batter moved to bottom shelf
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed foods in contact with stained kitchen cloths. Foods cannot contact linens except for bread rolls in a bread basket or equivalent. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishwasher manually washing dishes with the wash and sanitizing combined. PIC stated that he does not want to sanitize at the end because bleach residue gets in the food. Dishmachine not set up. Had dishmachine set up and checked for proper operation. Line cook chastened me for running the dishmachine a second time saying they have to pay for each load run. The equipment and utensils must be run through a properly operating dishmachine OR properly washed, rinsed, then sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed large container of gravy, made yesterday from stock in reach-in at 49F. CDI-voluntarily disposed of.
-Posters given to PIC-reach-in food storage guide, cooling for hot foods and cooling room temp foods |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF REPEAT- Observed no date marking of TCS items in coolers back of house and sporadically on the cook line. PIC stated he doesn't date mark because he knows when he cooked it. CDI-discussed with PIC that in the future foods requiring date marking will need to be discarded if not properly date marked. Verification Required |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed imcomplete consumer advisory on menus. Disclosure is unclear on which foods are asterisked for the consumer advisory. On the breakfast menu almost every item had at least one asterisk. Verification required |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee's medication on shelf above prep surfaces. Store meds with personal items, in office, etc
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer with wiping cloths >200 ppm chlorine. CDI-sanitizer diluted |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large container of gravy still cooling from yesterday in reach-in. Observed large beef roast in refrigerator, observed stew and other TCS items in deep containers previously cooled. PIC stated that they do not cut large pieces of meat into smaller pieces or use shallow pans. CDI-gravy disposed of. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed line cook wearing a watch and a bracelet. Only a plain wedding band can be worn on wrists/hands |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C Observed leaking plumbing at hand wash sink in kitchen and sink fixture in wait area. Repair all plumbing leaks |
|
53
|
0
|
Physical facilities installed, maintained and clean |
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 several moldy ceiling tiles in men's bathroom. Repair any leaks |