| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee open drink in the walk in freezer. CDI -PIC discarded. -REPEAT- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 dish washer handling soiled equipment and utensils then touching clean equipment and utensils without washing their hands. CDI - Provided education. Employee properly washed their hands. -REPEAT- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed heat sanitizing dishmachine only reaching 154F. CDI - PIC cleaned the interior now is running with a max temp of 162F. Observed employee actively washing equipment in ware washing sink, sanitizer was tested at 0ppm of Quat. Chemical jug was empty. CDI - PIC switched out the chemical and is now at the correct concentration of 200 ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles accumulating black residue. CDI - PIC removed and cleaned during the inspection |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes in the cooler drawer (salad prep-front line) temped at 48F (prepped at 1030AM this morning) - Cooling parameters were not met. CDI - PIC voluntarily discarded the tomatoes. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta sitting out at room temperature, temped at 62F. CDI - Cookline cook voluntarily discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed goat cheese prepped today in the cooler drawer not datemarked. CDI - Cookline cook properly datemarked product. -REPEAT- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 just cooked chicken in the walk in freezer covered. Observed romaine lettuce in walk in cooler stacked and covered in the walk in cooler. CDI- Cover was removed over the chicken. Lettuce was placed on a speed rack to allow air to flow freely through the product. -REPEAT- |
|
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 utensils in standing water at the front line prep. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked. -REPEAT- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting along the front prep line heavily scratched and scored. -REPEAT- |
|
47
|
0.50
|
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 front prep line gaskets on all refrigeration units in need of cleaning. -REPEAT- |
|
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 broken or missing floor tiles at the front cookline and in the back prep area. Observed floors under all cookline equipment, prep area equipment, and ice machine are in need of cleaning. |