| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves without a proper handwash between gloves. CDI: PIC instructed employees to wash anytime they change gloves. Observed employees washed their hands and donned new gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above raw fish, shrimp, and lobster tail. CDI: Storage order was corrected, placing beef below the seafood. REPEAT. |
|
14
|
1.50
|
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 Observed tilt skillet stored as clean that had not been used with food debris on the underside of lid. CDI: Skillet scheduled for cleaning after lunch rush. Significant improvement shown on cleaning Food contact Surfaces from last inspection. REPEAT. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three soups in Alto-Sham holding below 135F (see temperature table). Observed grilled chicken and mashed potatoes for a catering order being prepared to be shipped out holding below 135F in expo line. CDI: All three soups were reaheated above 165F and brought back to the holding unit. Both items for catering were reheated to 165F and immediately placed within hot boxes. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 seven plastic containers of lettuce in walk in cooler and 6 containers of cole slaw in low boy in dessert prep area cooling while covered with plastic lids. CDI: DIscussed proper cooling methods with PIC and vented all of the cooling product. REPEAT. |
|
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 a squeeze bottle of ranch dressing with no label. CDI: Bottle was 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 employee preparing salads wearing a fitbit on her arm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic pans wet stacked in drying rack. CDI: Items were pyramid stacked to air dry properly. |
|
47
|
0
|
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 gaskets throughout facility with heavy food residue and black buildup on them. Improvement shown on cleaning throughout facility. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and car keys stored in a plate on the expo area above cook line. CDI: Items were relocated to employee storage area in the back of facility, |