| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee working at dish machine, handling soiled utensils and then handling clean utensils without first washing hands. CDI by correcting procedure with PIC and had employee wash hands. |
|
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 employee slicing bread and handling bread with bare hands. CDI by correcting procedure with PIC and employee washed hands and put on gloves. |
|
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 Observed womens restroom without hand towels. CDI by adding towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on plastic and metal pans stored on the drying rack. Pans were stacked.
CDI by wash,rinse, and sanitize removing stickers and glue. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast coming off the grill x2 at 155F. CDI by reheating chicken breast to 165F for 15 seconds. |
|
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 chicken wings, sausage, stored on line cooler >45F. CDI by voluntary discard. Observed orzo stored in walk-in cooler >45F. CDI voluntary discard.
Observed blocks of butter stored in pan at room temperture on cook line >45F. CDI by placing in walk-in freezer for rapid cooling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed calamari thawing at prep sink in pan 56F. Observed bags of calamari at prep sink 61F. PIC voluntarily discarded calamari. Thawing time could not be determined. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed double handle cheese knife stored behind prep sink faucet. |
|
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 peeling paint and mold growth in mens employee restroom. Observed sink coming loose from the wall. |