| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 Observed employee in dish area loading dirty dishes, then moving to unload clean dishes without a handwash in between. CDI: PIC spoke to employee on proper handwashing technique, as well as when to wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm sanitizer residual during inspection. EHS and PIC attempted to prime machine and check tubing, but could not fix the issue. CDI: Emergency maintainence call made and repairs made during inspection. By the end of inspection, dish machine produced a 100 ppm chlorine residual. |
|
17
|
0
|
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 Observed marinara sauce holding at 84F in steam wells. All other items in steam wells were well over 150F during inspection. PIC believes that sauce was placed into steam well to reheat, rather than reheating on grill according to procedure. CDI: Marinara reheated to 165F on grill. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 six pans of beer cheese at 79-84F more than 2 hours after cooling began. CDI: All beer cheese voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS items (greens, tomato, cole slaw, and blue cheese) in far left flip top unit (across from fryers) holding between 47F and 50F. All aforementioned products were voluntarily discarded. PIC stated that it appeared to be an issue with the unit and called for maintainence during inspection. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
|
31
|
0
|
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 Observed beer cheese cooling in deep, covered metal containers on a shelf in walk in unit. Beer cheese did not make cooling parameters. CDI: Product discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing a watch while engaged in food prep. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer buckets reading less than 100 ppm QAC after lunch rush. |
|
53
|
0
|
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 several broken tiles in walk in unit and a small hole in the inner side of door to walk in unit. REPEAT.
Note: Facility is in the process of re-surfacing floor in walk in unit to make long term repairs, and points were not deducted to reflect their work in improving the aforementioned issue. Additionally, the buckled FRP mentioned on the prior report has alreadt been repaired. |