| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.
2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment with gloved hand then change glove and handle clean equipment on clean drain board. CDI by instruction to wash hands between chaning gloves when changing tasks. |
|
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 waffle making equipment stored in front of handwashing sink. CDI, waffle maker relocated from in front of handwashing sink to provide access to handwashing sink. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed several dented cans. CDI, cans removed from use. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cold smoked salmon stored over gucamole and ready to eat food in walk in cooler .CDI, foods relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some pans stored as clean but with food residues. CDI, equipment relocated for cleaning. Repeat.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Observed high temperature dish machine not reaching required temperature and reaching 156 degrees F as indicated by DishTemp thermometer after several attempts and not reaching temperature on temperature gauges per manufacturer's requirement. Vr to ensure calibration of dish machine. Facility to wash and rinse at dish machine but sanitize equipment at 3 compartment sink until high temperature dish machine is calibrated. VR follow up required. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken reach 135 final cook temperature. CDI, employee placed chicken back to continue cooking. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grits hot held at 127 degrees F. CDI, grits voluntarily discarded by PIC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked chicken and open bag of cabbage not date marked. CDI, foods voluntarily discarded by PIC. Repeat. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed dinner menu missing DISCLOSURE statement such as "These items are cooked to order" or These items container raw or undercooked ingredients". |
|
31
|
0
|
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 cut melon recently prepared in cooling in covered container prep cooler. CDI, melon covers removed per instruction and relocated to walk in cooler to rapidly cool. |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed hot dog thawing under running water at 83 degrees F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on ground in outdoor walk in cooler and walk in freezer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Freezer door leading into the walk in cooler contained ice buildup
due to the freezer door not in good repair. Repeat. |
|
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 heavy soil accumulation / debris on shelving throughout facility, clean utensil knife holster, cart where clean plates where stored. Observed some sticker residues accumulating on outsides of clean pans. |