| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with no cover sitting on top of sandwich prep shelf over sandwich prep area. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed several employees changing gloves without washing hands. PIC instructed hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large pot sitting in only hand sink in kitchen. Also observed red sanitizer bucket sitting in sink at bar with hand soap. Ensure handsinks are kept accessible for handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dirty dishes stored on clean drainboard with 3-compartment sink set up for wash, rinse, and sanitize to wash dishes. Dish washer operating the dish machine removed dirty pans that he placed there to hold while waiting on dish machine to complete cycle. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bleaching out test strip. Re-mixed sanitizer to 100ppm chlorine. 7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of windex sitting beside coffee pot with customer coffee. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several hot food items cooling in undercounter prep cooler near salsa tightly covered. Ensure that foods are vented and cooled in the walk in cooler. Prep coolers are not designed to cool hot foods. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked lexan food pans throughout clean dish storage area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers throughout kitchen. Ensure equipment is maintained in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Generall Comment- 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food debris around large pot cooking area near kitchen hand sink. |