| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed line cook employee wash his hands after handling raw beef. Employee washed his hands properly however he used his bare hands to turn the faucet off. This action recontaminates his hands. CDI- EHS informed PIC of the action and corrections were made in the employees hand washing procedure |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed bar handsink with ice and lemons inside. Also observed kitchen hand sink with lettuce and Italian dressing inside. CDI- Both sinks were cleaned out. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - REPEAT- Pf- Observed sticker residue and minor food debris build up on several stacks of pans stored clean.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bar dish machine functioning at 0 ppm Cl or QUAT. CDI- PIC brought sanitizer to 50 ppm Cl. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed pepperoni, grits, and pasta all above 45F. See temp chart for corresponding temperatures. CDI- PIC voluntarily discarded the items.
NOTE: In 2019, all TCS foods must be cold held at or below 41F or a violation of this rule will occur. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf- Observed toxic pesticides stored in the kitchen. Manufacturer's label says for home use only. CDI- PIC voluntarily discarded both cans. |
|
31
|
0.50
|
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 chicken wings (47F), turkey (61F), and ham (61F) in deep containers and tightly covered. CDI- PIC removed covering on turkey and ham to quickly cool. After 30 minutes the items were at 56F. PIC voluntarily discarded the chicken wings. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several areas in the facility with fruit flies. |
|
47
|
0.50
|
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.- REPEAT- Observed grease build on the cookline and handles of equipment. Also observed minor food debris build up on the inside of cold holding equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 floors in hard to reach areas in need of cleaning due to food debris build up and dirt build up.
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 several ceiling tiles throughout the kitchen with water damage and torn from that exposure. |
|
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 several lights without light shield throughout the dry storage. |