| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed expo area hand sink blocked by a box and cook line hand sink drain with lettuce in the drain. CDI: Box removed and access restored, and employees instructed to only use hand sinks for handwashing. |
|
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 Observed flounder partially immersed in an ice bath with one part of the fish out of the ice bath reading 50F. CDI: Fish was fully immersed in ice bath. REPEAT. |
|
31
|
0.50
|
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 lettuce prepared prior to opening cooling in a holding unit on cook line, as well as large containers of lettuce and tomatoes in reach in units cooling in covered containers. CDI: Items from cold holding units on line were removed and relocated to the freezer for rapid cooling, and items in reach in units were vented to facilitate rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two spice shakers and a squeeze bottle on cook line with no labelling to indicate contents. CDI: Labelled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and a server wearing bracelets/watches on arms while working with food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket reading 0 ppm QAC sanitizer and a cloth sitting outside of a sanitizer bucket by the front door.CDI: Bucket emptied and refilled with sanitizer reading between 200 and 400 ppm QAC. Cloth by front door was placed in a bucket. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 knife and cutting board stored in space between flip top units on line. CDI: Knife and cutting board were relocated to the top of flip top unit. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service plates stored on expo line with food contact surface facing up, as well as single service cups displayed in server area with lip contact surfaces exposed. CDI: Plates inverted to protect food contact surface. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active warewashing occurring with water reading 106F. CDI: Water emptied and refilled with water reading 112F. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor of walk in freezer in need of cleaning to remove built up debris and ice. REPEAT. |