| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employees not properly washing hands after handling raw chicken and raw cod. CDI-The employees were stopped and instructed to wash hands after contaminating them. REPEAT.
*Points kept the same today. First time repeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup to a drop pan, and majority of the plates on the prep line. CDI-All plates seen with buildup, and the drop pan were sent back to the dish machine for proper washing, rinsing, and sanitizing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed buildup to the white plate in the smaller of the two ice machines. CDI-The plate was removed and sent through the dish machine. REPEAT.
*Points kept the same today. First time repeat on the ice machine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed butter bean sauce not cool to 70F within the required two hours. CDI-The sauce was reheated to 165F and began the cooling process all over.
Observed hard boiled eggs that did not cool to 41F within the 6 hour cooling phase. The eggs were made yesterday. CDI-The eggs were discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed mashed potatoes hot holding below 135F on the hot line next to the grill. CDI-The potatoes were reheated in the steamer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the main cold holding line holding product above 41F, and the top section of the right side of the line holding above 41F. Both lines were holding between 44-49F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY COLD HOLDING OF THE UNITS. REPEAT.
Observed items in the cooling phase being placed underneath cold product in the walk in cooler. This is causing that already cold item to raise in temperature above 41F. CDI-The cooling food items were removed and placed in a more appropriate location. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed missing asterisks on menu items on the brunch menu. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY CORRECTION. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 hard boiled eggs cooling in a large tub of water on the prep counter at 75F. CDI-Ice was placed onto the eggs and put into the walk in cooler.
Observed ribs cooling tightly covered in plastic wrap in the walk in cooler and stacked ontop of each other. CDI-The ribs were unwrapped and placed into the freezer.
Observed butter bean sauce cooling in a large container in the walk in cooler. The sauce was reheated to 165F, and started over. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths stored on prep counters and on the shelving in the walk in cooler. CDI-The cloths were removed. When not in use, have stored in a sanitizer solution or put into a laundry bin. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 a plastic cup with no handle stored in the butter mixture on the stove. CDI-The cup was removed. |