| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Observed in use employee water bottles with screw cap lids on shelf in food prep area. Employee beverages must have a lid and straw and be consumed in a manner to prevent contamination of food. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed employee wipe gloved hands on soiled wiping cloth and then continue to do food handling activities with same gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. Do not wipe gloved hands on soiled wiping cloths. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 coleslaw prepared at 10 am still in cooling process at 47f at 1:45pm. CDI - coleslaw relocated to walk in freezer to quickly chill to 41f. Coleslaw would not have cooled to required temperature within the 4 hour timeframe without EHS intervention. When preparing foods that are not cooked, use methods that allow them to quickly chill to 41f within 4 hours. EHS recommends pre-chilling all ingredients before preparing coleslaw. REPEAT |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders holding in heated bin at 117f. CDI - PIC discarded. Maintain hot foods above 135f while in holding. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed coleslaw made from room temperature mayonnaise base dressing cooling in deep covered metal pans double stacked inside reach in cooler. CDI - PIC relocated pans to walk in freezer to quickly chill. When preparing foods, use methods that allow them to quickly cool to 41f once prepared. Pre-chilling ingredients, using shallow pans during cooling, and not covering with lids until fully cooled to 41f are recommended. REPEAT |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests - C. Exterior areas of facility potential pest harborage and pest attractant. Standing unclean water from condensate drippage present around can wash area, under outdoor walk in cooler, and pooling in parking lot. Effective draining for condensate to prevent standing water and potential pest attractant and harborage is needed. |
|
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 buildup on non-food surfaces of equipment in back of house areas. Improvement noted with cleaning of equipment interiors. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and food waste on ground in enclosure. Keep dumpsters closed and clean area. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Flooring at door threshold near 3 part sink needs repair. 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. Greasy buildup, splatter, dusty buildup and debris present on floors, walls, and ceilings in back of house areas. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' possessions. Observed employee beverages mixed with restaurant items in server area reach in. Designate a separate space for storage of employee food and beverages. |