| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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.-P. Observed employee who was washing dishes was not washing his hands after handling soiled dishes and before unloading clean dishes. CDI - corrected and discussed reasons. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed food service employee touching ready to eat foods with bare hands - washed cut tomatoes, cut lettuce. CDI - discussed; PIC voluntarily discarded affected items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many of the metal pans which had been washed and then nested into one another had stickers remaining on them. CDI - pans sent back to dish. REPEAT VR - verification required.
4-703.11(B) Hot water mechanical operations must achieve utensil surface temperature 160F. Observed dish machine in main kitchen was running an average final plate temperature of 147F. CDI - upstairs machine put into use, service person called. VR - verification required.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed upstairs glasswasher was not dispensing chlorine sanitizer into final rinse. Final rinse measured 0 ppm free chlorine. VR - verification required. |
|
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. Observed walk in cooler closest to walk in freezer was not holding TCS foods at or below 45F. CDI - Raw meats delivered earlier today were moved to adjacent walk in cooler, ready to eat foods (such as cheeses) were voluntarily discarded. Service person was called for repair. VR - verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red sanitizer buckets no longer had legible writing on them showing that they were holding sanitizer. CDI - buckets were relabeled during inspection.
7-201.11 Store toxic materials to avoid contamination. -P. Observed one red bucket of sanitizer stored on shelf above dessert prep cooler near salad station. CDI - bucket moved to below food surfaces. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 large bowl of sauced cooked spaghetti stored in walk in cooler for cooling. Spaghetti measured 62F and wasn't dropping in temperature after several minutes. CDI - PIC had employee spread out on sheet tray, explaining that was their usual procedure. Also observed deep pan of washed cut tomatoes not cooled to <=45F going into a prep cooler and several deep pans of lettuce measuring 50F placed into walk in cooler without being spread out in shallow layers. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet nested metal pans. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several deeply gouged cutting boards on cook line and nearby.
4-501.11 Maintain equipment in good repair. Observed walk in cooler closest to walk in freezer not maintained in proper adjustment to maintain safe food temperatures. TCS foods were moved to another cooler and repair person was called. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed pre-wash spray arm with very long hose which could reach well below flood rim of sink when hanging freely. VR - verification required. |