| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink stored on the prep surface of the line at arrival, later observed the cup moved to a shelf above the prep line. CDI by voluntary disposal. Observed another employee drinking while on the line. CDI by education, disposal with glove changing and hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed glass pitchers and a book bag stored inside and on top of the bar handsink. CDI by removal. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the reaching a maximum final rinse temp plate surface of 150F using a thermoplate. Minimum plate surface temp required is 160F. VR- PIC has called maintenance company for servicing. A follow up visit will be made within 24 hours to ensure proper repair. Facility has re-routed sanitizing to the 3 comp sink using a back up corporate risk control plan. Observed no pattern of build up on utensils. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved cooked pastas in cold holding drawers on the cook line above 45F, including but not limited to: tortellini 50F, rigatoni 48F, linguine 50F (low boy at back up sautee station). Observed angel hair pasta at 50F, braised beef at 49F and whole wheat pasta at 48F (low boy sautee station 1). CDI by voluntary disposal. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one internal air thermometer at the salad cooler missing. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 3-4 sanitizer buckets measuring at 0ppm (quat). CDI by re-filling at proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 buckets of sanitizer stored on the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of several items stored on the floor of the outdoor shed, including glassware. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two cold holding drawers at the sautee stations showing an internal temperature of above 45F (60F and 50F). PIC to have these units checked for repair within 10 days. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was unable to locate test strips for chlorine based sanitizer. CDI- all chlorine based sanitizer was stopped from use until test strips are provided. 4-501.15 Operate a warewashing machine in accordance with data plate. Observed the dishmachine showing a final rinse temp of 190F on the gauge but not triggering a thermoplate reading above 50F. PIC to have the unit serviced to ensure the gauges are properly working in accordance with data plate. |