| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the clean-up of vomiting and diarrheal events in the restaurant. CDI - Sample policy sent to establishment email. 0 pts. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee observed handling raw salmon with gloves on hands, changed gloves, then handled vegetable skewers. Employees must wash hands between glove changes, unless they are still completing the same task. Wash hands when switching tasks between handling raw animal foods and ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Dish machine final rinse is only reaching 149F. Hot water sanitization dish machines must reach a minimum of 160F on indicator strip or thermometer. CDI - Dish machine can be ran as a low temp chlorine sanitization dish machine, so establishment turned off booster heater and connected low temp dish machine sanitizer to machine. Rinse solution measured 50 ppm. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Pans of cole slaw, shredded cheese, and portioned deli ham in front of drawer unit measured 46-50F. TCS foods in cold holding shall measure 41F or less. CDI - PIC voluntarily discarded items. Kept at half credit due to no increase in severity of the violation. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P, PF - Establishment is using TPHC procedures for buffalo sauce (made with unsalted butter). Establishment's procedure states that the bottle of buffalo sauce must have a time stamp on it. No time stamp present on bottle. CDI - Buffalo sauce discarded. 0 pts. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 Maintenance - Fingernails - PF - Waitresses with artificial nails are running plates of food with no gloves. Employees with painted or artificial nails must wear gloves any time they are handling exposed food. CDI - Waitresses donned gloves the remainder of the inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gasket present on dessert cooler and walk-in cooler door. Equipment shall be maintained in good repair. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Small shelf beside sandwich cooler on cook line has heavy buildup on it and needs to be cleaned. Walk-in freezer shelves and floor need cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Hose with spray gun attached to connected to water supply at spigot underneath handsink near dish machine. No backflow prevention device evident on spigot. CDI - Hose removed from spigot. 0 pts. |