| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P
Use proper procedures to wash hands. Observed dish washer turn faucet off with their bare hands.
2-301.14 When to Wash - P - Wash hands after handling soiled equipment and before handling clean equipment. Observed dish washer touch clean equipment after handling soiled equipment without washing their hands. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Store raw animnal food so that cross contamination is prevented. Observed raw chicken wings stored over cole slaw and raw ground beef stored over cooked pasta. CDI, operator relocated foods for proper storage. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Potentially hazardous foods shall be cold held at 45 degrees F or below. Observed cut tomatoes overstacked in flip top prep unit 2 at 49 degrees F. Observed ham, turkey, mozzerela cheese, cheddar cheese, blue cheese dressing above 45 degrees F. CDI, operator relocated foods to different refrigerator. Operator called maintenance repair company to repair refrigerator during inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Potentially hazardous food shall be held for 7 days at 41 days and below and for 4 days between 42 and 45 degrees F. Observed cole slaw with a date of preparation of 3/31. CDI, operator voluntarily discarded 1 container of cole slaw. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Use proper methods to cool foods. Observed cut tomatoe recently prepared and cooling in flip top prep unit 2 overstacked. CDI by instruction. Improvement made since previous inspection. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF
A small diameter probe thermometer to measure fish filets and thin substances shall be provided. Verification required by 4/19. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C
Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on shelving and prep surfaces throughout kitchen. Repeat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C
Store in-use utensils properly. Observed in-use knife wedged below hot well at prep line. Observed in-use tongs stored in contact with soiled area outside of hot well. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Allow equipment to air dry after cleaning. Observed dish machine operator dry clean plates off with towels. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
Keep equipment in good repair. Observed split gasket on standing reach in refrigerator. Observed light out in walk in freezer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls, and ceilings shall be desined and constructed to be smooth and easily cleanable. Observed some wall damage in upstiars storeage and prep area. Observed some damage on wall near 3 compartment sink.
6-201.11 Floors, Walls and Ceilings-Cleanability - C |