| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Observed bottled employee beverage on prep table at back of kitchen and another drink on top of flip top cooler at front of ktichen. CDI, drinks were relocated. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. Observed handsink at back prep area used as storage. Observed equipment stored inside.6-301.12 Hand Drying Provision. Observed no paper towels for handsink at back prep area. CDI, towels provided. |
|
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. Observed plates stored on table in front of walk-in cooler with food debris remaining. CDI, plates taken back to dish area to be washed and sanitized again. |
|
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 Holding. Observed au jus stored in steam well at front and rice for soup stored at service line below 135F. CDI, steam well turned up to reheat products. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed items including cherry tomatoes, diced boiled eggs, ranch dressing, salad mix above 45F in one of the flip top prep coolers on cook line. Maintenance was present for dishmachine but checked cooler and determined that everything was working fine. CDI, ice bags were placed on food products during busy hours. PIC advised me that lids will be placed back on cooler when lunch rush slows down. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed a couple of items with just the day marked. Advised to write date on food products as well. CDI, by instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Observed a container of brown rice and quinoa cooling in walk-in and red bean soup cooling in ice bath at back with lids on. CDI, advised on proper cooling methods; products were left to vent. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Observed sanitizer buckets with wiping cloths in them stored on the floor. These buckets were moved off the floor during inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed several plates, plastic containers, sheet pans, and metal pans stacked wet throughout kitchen. |