| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup with drink on prep table at grill station. CDI: Cup discarded. |
|
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 handle dirty dishes, then stick hands in sanitizer at 3-comp, then move to clean dishes. CDI: Employee directed to properly wash hands when moving from dirty to clean items |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink near ice machine. CDI: Ice melted. Employees directed to only wash hands in the handsink. |
|
13
|
1.50
|
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 handling raw beef and then move to handling ready to eat foods with no glove change. CDI: PIC corrected employee. Employee discarded gloves, washed hands, and donned new gloves. |
|
14
|
0
|
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 slicer in salad station with heavy food debris. PIC stated that the slicer had not been used today. CDI: Item broken down for proper cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and cheeses in reach in cooler on line above 45F. CDI: Items switched to time, as they were just put in the cooler at the beginning of service. Maintenance called for the cooler. REPEAT VIOLATION several items moved to TPHC since last inspection; improvements made. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several items held on TPHC with no written procedures. Observed bearnaise on line with no TPHC time recorded on label. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 corn relish cooling in walk in cooler, tightly covered. CDI: Item vented for proper cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth at bar held out of sanitizer and sanitizer bucket at meat saw at 50 ppm quat. CDI: Wet cloth moved to sanitizer bucket and sanitizer bucket changed at meat saw. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed reach in cooler on line holding at 59F. Maintenance called during inspection. |