| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 employee rinse tilapia in handsink. CDI handsink was washed rinsed and sanitized by PIC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be changed when soiled, damaged, and when changing a task. Observed employees use gloves to go in walk in and continue food prep and wash hands with gloves on and continue food prep. CDI hands washed and gloves changed.
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken stored above raw ribs. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed bar dish machine pulling at 0ppm. CDI dish repairman fixed to get up to 200ppm. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed2 plastic containers of sliced cabbage that was held in walk in from yesterday and holding at 44-45F. CDI items discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed grill chicken tenders, ribs, and marinara sauce below 135F. CDI items moved for reheating. Repeat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed portions of sliced american cheese and swiss cheese, shredded cheddar cheese, ranch dressing overstacked in prep top, lettuce in reach in, yellow cole slaw in walk in, and white slaw in reach in unit holding above 41F. CDI items within 4 hours and moved for cooling. Repeat. |
|
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 2 big deep plastic containers of cabbage cooling from the day before and holding at 44-45F. CDI items discarded. Repeat. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee wearing bracelet and watch on the line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
Observed gaskets in reach in and prep units that were split and need to be replaced. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.17 Warewashing Equipment, Cleaning Agents - PF
Observed bar dish machine without any cleaner available. CDI bottle of detergent for machine installed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up in reach interior, on gaskets, and on racks in walk in units. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C
Observed low lighting in walk in freezer. |