| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored in flip top cooler.CDI beverage relocated to an approved location. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee touching ready-to-eat products with bare hands. CDI PIC instructed to don gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in storage not covered/protected. VERIFICATION REQUIRED. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed beverage soda nozzles collecting debris. Observed ice machine collecting black and pink debris on inside surface.
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P. Observed facility using hot water immersion to sanitize dishes. Observed employee not fully immersing dishes in hot water. CDI chlorine based sanitizer prepared.
4-703.11 Hot Water and Chemical-Methods - P. After being cleaned, equipment food contact surfaces and utensils shall be sanitized in hot water manual operations by immersion for at least 30 seconds. Observed employee not fully immersing dishes in hot water. CDI chlorine based saniizer prepared. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed gravy prepared at 7am above 70F. CDI one container of gravy voluntarily discarded. Bucket of gravy placed in shallow pans to rapidly cool. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and pork chops in hot hold below 135F. See temperature chart for temperature observations. CDI PIC stated items were recently prepared. Items reheated above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hydrated hash browns, eggs and creamer above 45F. See temperature chart for temperature observations. CDI hash browns taken to walk-in cooler to rapidly cool. Eggs voluntarily discarded. Discussion with PIC concerning creamer. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready-to-eat products in reach-in cooler and walk-in cooler prepared yesterday not date marked. VERIFICATION REQUIRED. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Observed gravy prepared at 7am at 70F-148F in deep containers tightly covered. Observed hydrated hash browns cooling out of temperature control. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Recommend relocating fly strip as to location not to draw flies through kitchen area to storage area. Remove fly strip when dead flies.
6-202.15 Outer Openings, Protected - C. Observed front door not properly self-closing. |
|
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 food employees not wearing hair restraints. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes and containers stacked wet. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility. Observed split gasket on reach-in cooler. Observed heavy ice accumulation collecting in walk-in freezer. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food and grease debris; shelves, gaskets, walk-in cooler, walk-in freezer. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed slow floor drain under 3 compartment sink. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall behind prep surface peeling and in disrepair, etc.
6-501.12 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. Observed general cleaning needed throughout entire facility; walls, floors, pipes to equipment, etc. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield above grill broken. |