| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Observed dish washers handling dirty equipment and utensils and not washing hands before handling the cleaned and sanitized equipment and utensils. CDI - educated employees that after handling soiled equipment, they should wash hands before handling the clean equipment; advised to re-wash the equipment. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surface of ice paddle with debris on ice paddle; not protected from contamination. CDI - educated to wash, rinse, sanitize, refill with clean water, then wrap food contact surface with plastic wrap before storing in freezer. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - P. REPEAT VIOLATION. Consistent issue with cold holding in the flip top coolers. CDI - advised to make sure that food is cooled properly and to check product with thermometer before pulling from the walkin cooler to store in the flip top cooler; flip top coolers are not meant for cooling; be aware of over stacking in the individual containers in the flip top units. Advised to start using TIME control; pulled product from the flip top and brought to walkin cooler to cool down. VR |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION Observed milk, cabbage, and other products not labeled with a date. CDI - educated to place a label on these products if they have been prepared and held in the establishment for over 24 hrs. allowed to place a lable on the product.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta in the walkin cooler that has been expired by two days. CDI - Educated to be aware of the time/temperature criteria for cold holding on product. Discarded product. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed tuna on the dinner menu that is offered undercooked and the product does not have a disclosure asterisk. VR |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple products in bulk containers that are cooling down tightly covered with plastic wrap. CDI - educated that these products need to be uncovered to cool down quickly; uncovered products. |
|
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 flip top coolers are borken from their hinge. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food employee cracking raw eggs on the 'clean' drain board side of the dish machine. Raw egg on drain board. This is considered a non-food contact surface because plates, equipment, and utensils do not touch this drain board, but EHS advised employee that cracking raw eggs can be done in a preparation area not on a drain board where sanitized equipment and utensils go. |
|
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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up on vents in the kitchen. |