| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee changing gloves without hand washing in 2nd floor kitchen. He was putting food away in the cooler and touching the handle of the cooler and then went to glove change and cutting cilantro. CDI (corrected during inspection) He was instructed to remove gloves and wash his hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed cut pieces of steak used for fajitas stored over shrimp and scallops in 1st floor walk-in cooler. The steak is should be cooked to 155F and stored below the seafood. CDI cut steak pieces moved below seafood. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1st floor cook line bucket of sanitizer below 100 ppm. CDI by refilling at 3 comp sink. Bucket had been there for about 4 hours.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee take a temperature of chicken breast without cleaning his thermometer before or after using it. CDI by instruction to use sanitizer or alcohol wipe.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 pans with heavy date marking sticker residue. CDI by returning to dish area for soaking and re-cleaning. |
|
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 45F. -P Observed sheet pan of chicken breast on prep table at 99F. Employee said chicken was cooked to 165F 20 minutes ago. PIC suggested reheated and staring the cooling process again. Went to check reheat of chicken and it was back in the cooler at 103F. It was not verified to be reheated properly or cooled in the parameters. PIC and Chef Ahmed suggested discarded chicken and going back over cooling procedures with employees. CDI |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced ham 50F in the prep cooler on 1st floor cook line.CVDI by placing on a sheet pan, placing in WI freezer and ham cooled to 42F during inspection. Place only properly cooled food in the cold hold prep coolers. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk on the breaskfast menu next to scrambled eggs and omlettes made with pasteurized eggs. This does not require consumer advisory and it is missing the disclosure such as "Item may be cooked to order" |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed two bags submerged in water in the 2nd floor prep sink. CDI by turning on the water and draining the water. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with wrist watches, bracelets and non smotth rings on their hands. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the front of the drink station counter on the 1st floor repaired with duct tape. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light cover over 2nd floor prep area near hand sink and small light with a cracked cover over 1st floor prep area. This area around light needs to be cleaned too, it is dusty. |