| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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. -P Food employee was using gloved hands to place dirty dishes by dish machine, removed gloves and donned new gloves for food prep without handwashing occurring in between. CDI- employee was educated and hands were washed. 0 points |
|
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 Food employee touched garlic bread toast with bare hands before being serviced to a customer. CDI bread was discarded and gloves were used moving forward. -1.5 points |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Several utensils and plates that were stored as cleaned were soiled. Observed soiled knife stored as cleaned din knife case, also observed tongs that were cleaned stored in a soiled bowl. CDI all soiled items were moved to dish machine area for cleaning. -1.5 points. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Meatballs and marinara were below 165 degrees when checked after being reheated. CDI- foods were placed back on the stove top and adequately reheated to at least 165 degrees. -1.5 points. |
|
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 Chicken soup and meatballs were hot holding below 135 degrees. This was due to the hot hold unit not being properly adjusted to be able to hold foods at 135 degrees. CDI- foods were reheated to 165 -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Mozzarella cheese, housemade sauce and pulled chicken were all cold holding above 45 degrees. These foods were in this unit overnight. CDI- foods were voluntarily discarded by PIC REPEAT -1.5 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Foods such as sliced tomatoes, goat cheese, house made sauce, lettuce, chicken and other items were lacking date marks and were stored in cold hold unit overnight. Also observed inconsistent date marking with labels. Cooked shrimp had a 9/12 discard date on the food item. Today is 9/13. Shrimp was cooked the day before. CDI- shrimp date mark was adjusted to be accurate and all foods that were lacking dates were dated during the inspection. CDI-1.5 points. |
|
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 Grilled chicken wings were cooling on a speed rack at room temperature, a dense container of lettuce was cooling in 1 door reach in unit. CDI- foods were separated into small containers and placed in walk in cooler for adequate cooling methods. -0.5 points |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several bottles of house made sauces and oil were lacking labels. 0 points |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several foods throughout refrigeration and prep surfaces were bieng stored without a cover. CDI- foods were covered during the inspection. 0 points. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on interior and exterior of equipment, remove oil spills from floor and grill station. -0 points.
General Note:Facility needs to work on better food handling and temperature control. Cooling methods also needs improvement. |