| 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.-P - Observed 1 food employee turn faucet off with their bare hands. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed wet wiping cloth bucket below required concentration and observed sanitizer dispenser near can wash not properly discharging sanitizer as measured by test strips. CDI, operator called EcoLab to schedule repair during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F or above. Observed several soups and mashed potatoes hot held below 135 degrees F in steam well. CDI, operator reheated foods to required temperatures on grill. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed 1 tray of baked potatoe cooling on rack that employee stated was recently removed from walk in cooler to prep. Repeat. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed TCS food thawing under running water at prep sink but water was at 73 degrees F. CDI by instruction. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several containers being wet stacked on storage rack. Repeat.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed forks not properly inverted at wait station.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean linen in a clean, dry area. Observed clean linen stored on soiled prep table behind front counter. Observed clean ice scoop stored in soiled container at ice machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of cracks and be designed and constructed to be smooth and easily cleanable. Observed 3 fryer baskets in poor repair. CDI, operator removed from use to be voluntarily discarded. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair - Plumbing system shall be maintained in good repair. Observed cold water faucet at hand washing sink near beverage prep station providing only warm water. CDI, operator stated she will contact plumber. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C - Provide shatter-proof, shatter-resistant bulbs above clean equipment. Observed non-shielded lights located above clean glove and clean linen storage hallway area. |