| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees wash hands and turn faucet off with bare hands. CDI - EHS corrected both employees and hands were re-washed.
2-301.15 Food employees shall clean their hands in handwashing sink. May not clean their hands in sink used for food preparation or warewashing. - PF Observed female employee wash hands at 3 comp. sink after entering from outdoors. CDI - Employee washed hands at handwashing sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods in walk in cooler. CDI - PIC reorganized to correct storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored above cooked meat and deli meats. CDI - PIC reorganized to correct storage order. |
|
18
|
0
|
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 homefries in metal pan on counter; temperature recorded at 100F. PIC stated homefries were cooling from earlier this morning and was not able to identify how long item had been cooling on counter. CDI - Homefries were discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw bacon sitting at grill line holding at 59F. PIC stated the box was out for cooking, but bacon was not actively being cooked. CDI - Box of bacon placed in walk in to cool rapidly and cold hold properly.
Observed mac & cheese and beef tips in reach in cooler holding 42-45F. CDI - Items left to cool in reach in.
Observed tomato slices in flip top holding at 43F. Tomatoes were overstacked. CDI - Tomatoes used for immediate service.
Observed lettuce in walk in cooler holding at 43F. CDI - Lettuce left to cool in walk in cooler.
REPEAT. Points not escalated due to majority of items holding 42-45F as first inspection since January 1, 2019. Full points may be taken next inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed eggs held on time without time stamp. Cartons used earlier this morning had time stamps. CDI - PIC immediately time stamped carton of eggs on counter. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
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 homefries cooling on counter without cold air flowing around product to remove heat. Homefries were at 100F. CDI - Homefries discarded. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt, sugar, and pepper at server station without identifying labels. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 metal pans of raw chicken and several deli meats on floor of walk in cooler. CDI - PIC relocated to shelf at least 6 inches above the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored with food contact surface exposed to contamination. EHS recommended inverting cleaned utensils. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed toasters, inside reach in coolers, and outside of equipment with food debris and residue in need of cleaning. Increase cleaning frequency. |