| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment:
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 PIC touching ready to eat foods including tomato, lettuce, blue cheese dressing, etc. throughout inspection while walking with inspector. CDI: directed to use gloves; RTE foods discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observedf metal pans and some utensils stored with visible food debris. CDI: removed and stored at dish pit to be cleaned.
Observed slicer on prep table at back that had not been used in awhile with visible food debris. According to PIC, slicer is not used often. Directed to clean and cover to protect from splatter. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed baked chicken at 65F and ribs at 95F being reheated in hot box for service. CDI: removed from hot box and reheated in oven.
Observed queso reheated on stove and placed on line at 146F. CDI: removed from line and reheated on stove. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed several foods from overnight inside salad prep cooler stored above 45F (see temp chart). It was determined that cooler had been unplugged. CDI: all TCS foods properly discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed foods in walk-in cooler including prime rib, meatloaf, and country style steak with incorrect dates. CDI: proper dates placed on pans by staff. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of chicken being stored on floor of kitchen at smoker area while employee was waiting to prep. CDI: chicken moved to shelf.
Observed brownies and cornbread uncovered in walk-in cooler. CDI: properly covered. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths being stored underneath cutting boards. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans stacked wet on dish shelf. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-501.12 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 walls and floors with debris behind prep sink and grill area. Observed food debris wedged in between baseboard tile at walk-in freezer area.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed damaged/stained ceiling tiles at smoker area.
Observed floors damaged and baseboards coming off in various areas of kitchen. |