| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P REPEAT
Observed food employee going from line to walk in to grab some salad ingredients, come back to line and don new gloves. CDI Food employee directed to remove gloves and wash hands.
Observed dish machine employee touching hat while wearing gloves and then proceed to touch clean equipment/utensils. CDI Food employee directed to remove gloves and wash hands.
Observed food employee battering calamari, pull pants up and proceed to don new gloves. CDI Food employee directed to remove gloves and wash hands. |
|
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 equipment being stored in hand sink. CDI Items removed. *Spoke to PIC regarding this, only hand sink on food preparation line. Needs to ensure employees have access to it.* |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce in walk in cooler such as mushrooms being stored over ready to eat foods such as dressing and meat cooling. CDI Instructed PIC how to separate and rearrange storage order. REPEAT No points deducted, different issue from last time (raw meat storage).
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strawberries at bar being placed in original container which has not been properly cleaned and sanitized. CDI Spoke to PIC of making sure fruit is placed in a clean container; will rewash produce. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris and build-up in ice machine. Make sure to increase cleaning frequency. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed salsa in walk in cooler not hitting cooling parameters. CDI Salsa was moved to walk in freezer. Based on cooling parameters of .08, would have not have made it without a intervention. At 1:45 pm salsa was 59 degrees. Observed blanched aspargus in walk in cooler not hitting cooling parameters. CDI Asparagus moved to walk in freezer. Based on cooling parameters of .08, would have not made it without a intervention. At 1:45 pm aspargus was 52 degrees. Observed fruit salad in reach in unit at 12 pm @ 59 degrees, fruit salad @ 1:45 still 59 degrees. CDI Fruit salad moved to walk in freezer for quick cool down. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
• 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of au jus and container of tortilla soup hot holding in reach in unit below 135. CDI Items reheated above 165, please see temperature chart. REPEAT |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed key lime butter and buffalo sauce (made with real butter) "cold holding" on counter above 45 degrees. CDI PIC placed items on time for remaining of lunch service; provided TPHC paperwork if wants to keep out of temperature control. |
|
31
|
1
|
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 food establishment placing kids fruit that was still cooling directly in reach in unit near fryer. CDI Explained to PIC to not use units for cooling product. Observed blanched aspargus that was cooked and cooled from 9:48 am this morning tightly covered at 68 degrees. CDI Asparagus was moved to walk in freeze for quick cool down. Observed salsa prepared this morning still above 70 degrees and tightly covered. CDI Salsa was moved to walk in freezer for quick cool down. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies/gnats. Make sure to have pest control address and keep doors closed at all times. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed sanitizer bucket used for wiping food contact surfaces being stored directly below grill where raw meat wrappers from hamburgers contaminating sanitizer solution. CDI PIC moved bucket and explained the importance of ensuring food contact surfaces are not contaminated for a potential food contamination. |
|
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 food employee performing food preparation wearing a bracelet. Make sure food employees performing food preparation remove all jewelry to ensure proper hand washing. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths being stored on food preparation counters. Once towels are wet, make sure to store in sanitizer buckets. CDI Towels moved to the bucket.
Observed sanitizer bucket on floor, make sure to store sanitizer bucket off the floor. CDI Bucket moved off the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so equipment/utensils will air dry prior to use. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving of great significance in meat reach in units. Make sure to keep in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C All parts of ware washinge equipment shall be cleaned prior to use, every 24 hours, or as often as accumulation occurs. Observed food debris on clean base boards of ware washing- automatic and clean with clean equipment air drying. Make sure to clean as per ware washing instructions. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 dust on ceiling in hallway near dry storage. Make sure to keep clean. |