| 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 employee wash hands and then turn faucets off with freshly washed hands without the use of a barrier. CDI - PIC directed employee to re-wash hands and use paper towel to turn off faucets. Hands re-washed. Once hands are clean, do not re-contaminate them by touching unclean surfaces. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pan of prepared portioned chicken tenders in front line upright cooler with date mark 2/22. CDI - PIC discarded. Ensure date marking accurately reflects the date the product was prepared. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed cooked pasta in portion bags cooling in walk in cooler tightly packed in bulk plastic container covered with lid. CDI - PIC separated pasta into shallow pans and placed into freezer to quickly chill. When cooling foods, use methods that allow air flow around the food to facilitate quick chill. REPEAT - full 1.0 point deduction
Other TCS foods in the cooling process using proper methods including ice bathing and shallow metal pans. Improvement noted in overall cooling methods - no escalation to risk control plan or permit action initiated at this time. Continued non-compliance with cooling method standards may result in the implementation of a risk control plan or in permit action. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Large gap present under back door. Repair/replace flashing to prevent pest entry. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C. Observed prepared salad greens in the cooling process double-stacked with the bottom of one pan nested in direct contact with salad greens in another container. Do not double stack foods without a barrier in place to prevent the non-food surface of one container to contact the food items in another. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths laying on equipment surfaces in both the cook line and back prep areas. Once used, place soiled wiping cloths in to sanitizer for use again or remove to soiled linen receptacle. REPEAT - full 1.0 point deduction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple green cutting boards with heavy wear and deep cuts/melted areas no longer easily cleanable. Repair or replace.
4-501.11 Maintain equipment in good repair. Observed line area drawer cooler unit doors off track/not fully closing/very difficult to close. Drawers observed multiple times not fully closed which may impact unit temperatures. Repair. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee hand washing sauté pans in 95f water in 3 part sink. When washing food contact items in the 3 part sink, the wash water must be at least 110f for proper cleaning. REPEAT - 0.5 points |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' possessions. Observed employee food mixed with restaurant food items in walk in cooler. Designate an area away from restaurant food and food contact items for the storage of employee food and belonging. REPEAT - 0.5 points |