| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 The PIC shall ensure that persons unnecessary to the operation are not allowed in the kitchen. Observed customer enter kitchen to ask to speak with the executive chef. CDI - person left kitchen and proper instruction given to PIC for future occurrences. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple employees not wash hands prior to putting on gloves. CDI by instruction with PIC and employees. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink in upstairs storage room associated with breakfast buffet. CDI- paper towels provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing gloves leave work station to get supplies from basement and return to continue food prep without changing gloves/washing hands. CDI by instruction, employee washed hands and changed gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee cracking shelled eggs on cutting board and continue with food prep of ready to eat foods without cleaning and sanitizing work surface. CDI surface cleaned and sanitized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored on wall magnet as clean with food residue. CDI by taking to dish area to be rewashed.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in red buckets with about 50ppm quat. Observed concentrate bottle at dispenser empty. Cintas called to bring more concentrated sanitizer. Chlorine sanitizer made for use until quat sanitzer can be refilled. VR required. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed most items stored in ice bath on line above 45F. See temperature chart. Items placed in refrigeration until service time. More ice needed to surround containers in order to maintain proper temperatures. If temperature cannot be maintained time as a public health control could be used. Discussed with PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 two containers of hard boiled eggs in tightly sealed containers, 73F in glass door reach in unit, observed hard boiled eggs 61F in top of salad prep unit and observed tightly wrapped blanched french fries at 73F in walk in cooler. All items vented to facilitate cooling. Hard boiled eggs placed in freezer to rapidly chill. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food and dishwasher not wearing proper hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet towel on counter top. CDI by placing in bucket of sanitizer. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted and corroded shelves in walk in cooler and dry storage area. Observed prep unit stacked on pieces of wood on cook line.
4-502.11(A) Maintain utensils in good repair. Observed several pitted small frying pans. Observed flour container in basement severly cracked and no longer able to hold product without use of liner. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed - C Repair self-closing device on employee restroom door. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unused items stored in basement area under stairs and in area next to 2 compartment sink.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed hole in wall in basement between food prep and dry storage areas.
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 floors in basement in general disrepair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 At least 10ft candles of lighting is required in walk in cooler. Observed strip light burnt out and walk in cooler excessively dark making it very difficult to see food, dates, cleaning etc. |