| 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 food employee touch hamburger buns with bare hands prior to putting them on the grill. All portions of the bun was not heated. Ensure when bare hand contact is made with a ready to eat food that it goes through cooking/reheating of at least 165 degrees F. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Obsereved food employee used gloves to prep food , exit and enter the kitchen to continue food prep without changing gloves. CDI-Informed PIC about violation so proper educating can occur.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed potatoes stored in the 3 comp sink while dirty dishes and soiled areas were present on the 3 comp sink. Also observed condensation drip into bannana pudden stored in 1 door reach in cold hold unit. CDI-PIC moved potatoes from 3 comp sink and voluntairly discarded contaminated product. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine shall be 50-200ppm. Observed bar dish machine reach 0ppm. CDI repairman came to fix broken hose. Unit reached 200ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed House made hot sauce and butter sauce being stored at room temperature. Observed buttermilk dredge that was above 45F. PIC stated that butter is used as an ingredient in the housemade sauce. Informed PIC of the potential hazard. PIC stated to keep housemade sauces cold held from here on out and dredge discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-208.11 Storage-First Aid Supplies - P,PF First Aid Supplies shall be stored in an area away from utensils. Observed rubbing alchol and lotion being stored near wine glasses in the bar area. CDI-PIC placed items in a different location. |
|
31
|
1
|
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 wings cooling inside of cold hold unit near the grill station. This cold hold unit is prone to a lot of prep activity. Ensure cooling is being achieved in refrigeration intended for those purposes. CDI-PIC moved wings to walk in cooler. Repeat |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests-Rid facilitie of pest -Observed several flies in the prep area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted shelving throughout facility. All equipment shall be smooth and easily cleanable. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Chemical dish machine in the bar area was not properly dispensing chemicals when checked. CDI- Repair operator showed up onsite and adjsuted the dish mahcine so that it is properly dispensing chemical sanitizer. |