| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P . Employee at salad station observed using the sanitizer cloth to wipe her arms and hands and then used cloth to wipe cutting board. CDI- Advised Mr. Sheheane of observation, employee instructed to wash hands at hand sink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Paper towels for handsink at/ above cold hold items on the line. Possible contamination. CDI- Provide alternative for drying. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cream butter on main cook line not under temperature control. CDI- Butter removed by PIC Chef Anthony Rullan. Discussed using time as a method of control as with the current process being used for the cold/ room temperature butter sauce. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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. Pastas, shredded cheeses, cooked vegetables at walk in cooler and reach in coolers not labeled per rule. CDI- Chef Anthony advised of today's prep date, able to label. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Cooked asparagus, onions, chicken, pasta, lettuce prepared, left out for cooling then placed in prep coolers or tightly covered in cooling units. Cooked onions and roasted tomatoes on speed rack cooling at cook area. CDI- items removed by PIC and either rapidly cooled in walk in or reheated. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dried seasonings, dry mixes, and oils at front cook line not labeled. All others labeled. CDI- verbal correction to label all at cook line area.
Servsafe for Anthony Rullan expires 2/28/2018 |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stack of containers stored tightly nested while still wet. PIC corrected. CDI |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items at prep areas used for dispensing and mixing not protected. Protect single service articles when used and stored. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Compartments at 3 comp sink filled for wash, rinse, and sanitize with food debris in them, visibly soiled utensils in all. CDI- PIC had all emptied and cleaned. PIC advised of multi- wash process. Ensure employees are following procedures and do not recontaminate cleaned utensils. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ residue on covers of heating lamps, cups (empty) dispensers. Cleaning is needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 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. Food residue / build up on walls(all) at ware washing room. Water is puddling in floor due to drainage issue. Food residue in puddled water. Cleaning is needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11. Light intensity shall be at 50 foot candles at surface where food employee is working. Lighting in prep room at dessert area very dim. Additional lighting is needed for prep and visibility for cleaning. |