| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment on soiled side of drain board then walk in to clean drain board side and handle clean equipment without washing their hands in between. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C - Observed handwashing signage missing from several handwashing sinks. CDI, handwash signs provided to PIC.
6-301.11 Handwashing Cleanser, Availability - PF- - Observed soap not discharging at handwashing sink in WIC. CDI. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over prepared ready to eat foods in walk in cooler. Observed uncovered / unprotected drink pitchers at bar. CDI, foods relocated for proper storage and drink pitchers covered while on-site. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pulled turkey, cabbage, cheese and noodles held in lower left hand drawer of prep unit over 41 degrees F from morning according to staff. Observed cheddar cheese held at 43 degrees F on ice. See temperature observations above. CDI, foods voluntarily discarded by PIC. Per guidance from state no points deducted on first inspection under new regulatory requirements. Effective January 1st, 2019 all TCS foods must be held at 41 degrees F and below. |
|
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 deep covered container of cut tomatoes cooling in walk in cooler. CDI, operator relocated tomatoes to shallow uncovered pan to facilitate heat transfer. Improvement made since previous inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a bucket of quat sanitizer below required concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 in-use utensils stored in water at 79 degrees F at hot well. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying a container and several pans being wet stacked. Repeat.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen and single-service articles stored less than 6 inches from ground in hallway. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at hand wash sinks. Observed no waste container at hand washing sink in walk in cooler. |