| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee bare handing lettuce upon entrance to the kitchen. CDI-Stopped the employee, instructed to discard the lettuce, wash hands and don clean gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed missing soap at the dessert hand sink. CDI-Soap was brought out. |
|
14
|
1.50
|
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. -Pf
Observed two choppers, and the lettuce spinner with food debris. CDI-The items were brought back to the dish machine for proper washing, rinsing, and sanitizing. REPEAT. |
|
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 the Salad Cooler drawers holding product above 45F. CDI-All of the product was removed and placed into the walk in cooler and the cooler itself was turned down.
Also observed shredded cheese and bagged chicken holding above 45F in the back up and assembled coolers. CDI-The cheese was discarded and the chicken was placed into the walk in cooler.
***BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F OR BELOW*** |
|
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 tomato bisque cooling in a large container stored in a large vat of ice in the walk in cooler. The outsides of the product were cooling properly but the product was not being stirred and the middle portions were not dropping in temperature. CDI-The product was properly stirred. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed the scoop handle stored in the dry product. CDI-The handle was removed out of the product. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
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 minro wet stacking of equipment on the clean equipment rack. Ensure pans are fully air dried prior to stacking. Much better from last inspection. REPEAT. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves in the dessert reach in coolers, and a damaged gasket to the reach in freezer door. Have replaced. DO NOT PAINT. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a very small leak at the underside base of the drain in the walk in cooler. Have repaired. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 missing grouting on the floors in the walk in cooler. Have repaired. |