| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves multiple times without hand wash. CDI - Gloves were discarded each time. EHS educated employee on glove use procedures. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in handsink at bar. CDI - Ice was removed from handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not able to provide paper towels at handsink next to grill line. CDI - Paper towels were removed and placed near handsink for employee access. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored above ready-to-eat desserts in prep unit. CDI - PIC relocated desserts to correct storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed swiss cheese and salad mix cold holding in flip top unit above 45F. CDI - Top half of cheese discarded. Bottom half was able to hold temperature at 41F and below. Salad mix was placed on temporary TPHC and time stamp for 1:30-5:30 was placed on container.
Observed chicken holding at 45F in prep unit. CDI - 4 day date mark placed on chicken.
Observed all TCS items in walk in cooler holding at 49F or above. Ambient temperature observed to be 49F. CDI - Maintenance was able to come out and lower temperature of walk in cooler. Ambient temperature was observed to be 40F by end of inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken tenders being held on time without timers and without written procedures. CDI - EHS provided written procedure document and any items held on time were discarded. |
|
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 quat sanitizer set up at 3 comp sink reading >400 ppm. CDI - Water was added to dilute solution. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed bag of sauce thawing under hot water at prep sink. CDI - Employee discarded bag of sauce. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils without identifying label. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with cans in-use for service. CDI - Can removed for discard.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of chocolate stored on floor in dry goods area. |
|
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 knife stored in between prep units. |
|
42
|
0
|
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 employee actively wet stacking dishes in clean dish area. |