| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dessert low reach in cooler holding TCS foods including shredded cabbage blends and cheesecake above 41f. Ambient air temperature of unit 43f. PIC discarded all TCS foods from unit and called for repair. Observed items on grill side prep top holding above 41f including green beans at 44f and cooked chicken breast strips at 43f. All other TCS foods in unit 41f or lower. PIC discarded chicken and green beans. Observed wings at 46f in walk in cooler. Wings cooked/cooled previous day but removed from cooler and allowed to sit at room temperature during earlier delivery. PIC spread wings onto sheet pan to quickly cool back to 41f. Do not allow TCS foods to sit out of refrigeration.
VR required within 10 days to evaluate dessert area reach in cooler repair. Do not store TCS foods in the cooler until repaired and verified to be holding TCS foods at 41f or lower. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple prepared TCS foods like cooked ribs, pico, cut tomatoes, shredded cheese with no date marking in line area cooler. Products were prepared previous days or filled from bulk quantities in walk in cooler but date marking was not transferred. CDI - PIC discarded and/or applied date marking to foods. Ensure all TCS foods kept on site longer than 24 hours has a date mark. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed butter/buffalo sauce mix out on counter at room temperature with no timing present. TPHC procedures available for product but timing not present as required in procedures. CDI - PIC corrected. Follow procedures for timing when using TPHC. |
|
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 cut lettuce with bracelet on wrist. Remove bracelets from arms when handling food. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.
Observed wet soiled wiping cloths on equipment surfaces in front and back of house. Observed dry cloths in use in back area with visible food residue present. Once used, place soiled wiping cloths in sanitizer between uses or remove to soiled linen receptacle. Do not re-use wiping cloths with visible food residue present. REPEAT |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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. Numerous in use food scoops observed laying inside of containers with handles in direct contact with food items in the line area. Store in use scoops in a sanitary manner. Do not allow food utensil handles to contact food. REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed open single service food container lids removed from packaging and stored on floor in attic space. Attic space does not meet standards for food or food contact item storage and should only be used for ancillary storage of unused or excess equipment which must be cleaned before use. Do not store single use items or food packaging materials in the attic space. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup or residue on non-food surfaces of various pieces of equipment and utensils including stand mixer, lines inside of keg cooler, assorted shelving, sticker residue on exterior surfaces of food containers, etc. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed floor trough drain under kettle area not properly draining resulting in overflow onto surrounding floor surfaces. Duct tape present on pre-rinse nozzle of dish area sink. Repair. |
|
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. Both dumpsters and all recycling containers open with exposed waste present. Keep containers closed to prevent pests.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Damaged equipment item and wooden pallets present inside dumpster enclosure. Remove. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Damaged flooring present around floor drains in dish area need 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. Floors under/behind equipment and in storage room with accumulated debris need cleaning. |