| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed one food employee handling cell phone in hallway and then resume processing potatoes and another sanitizing prep table after cleaning without handwashing before glove change. CDI - Hands washed. -2- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 (C)(3) Hot Water and Chemical-Methods - P Dishes shall be immersed for no less than 30 seconds when using a quaternary ammonia sanitizer in the 3-comp sink. Observed less than 10 second immersion in the 3-comp sink quat step for sanitization. CDI - PIC educated dish washers on the requirement. -0- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed butter, brie cheese and cooked potatoes in service more than 24 hours without date marking. CDI - PIC placed date on these items. -0- |
|
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 and duck fat held on time from previous night. CDI - Butter and duck fat voluntarily discarded and TPHC form reviewed to remind all staff of 4-hour time limit. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
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 unlabeled reuseable plastic containers and squeeze bottles at the cook line and in the reach in at the bar. Label these with the common name of the food. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee preparing food without hair restraint. -0- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths in and around the fryer basket that are visibly soiled. -.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed toilet paper rolls stored under the sink drain. Move these to a dry location. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Men's restroom ceiling tiles are water damaged. -.5- REPEAT |