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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses or know where to find a list of them for reference. Observed employee health statements signed today but employees did not know the big five illnesses, or where to easily find a list of them. Employees must know what symtoms not to work with. Spanish handout provided today and a blank English version given to hang up for employee reference. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using TobaccoStore employee drinks below and/or seperated from food, food contact surfaces, clean linen, or to-go material. Observed a lidded drink ontop of a dry good today- discarded during inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to WashWash hands after handling raw animal food and before handling RTE food, clean dishes, clean linen, or to-go materials. Observed chef place raw sausage patties on the grill with his gloves hand, crack eggs into a bowl with his gloved hand, and then grab and clean plate(thumb touching food contact portion) to put cooked ground beef onto it. Employee asked to take off gloves and wash hands before proceeding. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed <200ppm today in the bucket- changed out today during inspection. Recommend to use more sanitizer and fewer rags in these buckets- may need to check concentrations occasionally to be sure these are maintaining.4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyFood contact surfaces must be clean to sight and touch. Observed build-up inside of ice machinet today(chute)- machine washed and sanitized during inspeciton. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain foods hot at 135F or more. Observed ribs stored out of temperature in the hot cabinet today. May need to reheat ribs after saucing them if they fall below 135F during that prep. procedure. Ribs sent to be reheated to 165F or more today in the oven. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed shell eggs in two locations out of temperature today. Eggs on cookline were put on ice to quick chill and the eggs on the microwave were discarded today. TILT/TPHC form given today and explained in detail as an option. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensReminder statement of the health risk is present today on the menu but is not asteriked- must be asteriked. No disclosure statement is offered today for consumers- Provide an asteriked disclosure of what foods are offered undercooked such as, "*All eggs are offered cooked to order." on the same page as the disclosure statement today.Provide proof that the ribeye is "whole muscle, intact beef" or provide a disclosure for that menu item as well. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean heat lamps. |
|