| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee recontaminate hands by touching faucet handles with bare hands to turn off water. CDI - Instructed employee to use a paper towel to prevent touching handles after washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dump drink in handsink upon start of inspection. CDI - By instruction not ot use hand sink to dump. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Visible build up inside tea nozzles. Repeat violation. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Chili reheating for 2 hours with spots still as cool as 115F. CDI - Chili discarded; PIC noted that the timer had not been set that reminds staff to stir the chili throughout the reheating process. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut lettuce and cooked broccoli held above 45F at sandwich make station. CDI - Both pulled to cool in walk in cooler. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer not labeled at cook line. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Preped items such as diced tomates, cut lettuce, and packaged salads all cooling while tightly wrapped or lided. CDI - All vented to facilitate cooling. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment
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. Ice scoop stored wiht handle contacting ice at station behind registers. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General Comment
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water at 103F. CDI - Refilled with water above 110F. |