| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink on prep surface on cook line and another uncovered drink on top of dishmachine. CDI: discarded |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sanitizer bucket stored inside handsink at dishmachine area. CDI: bucket removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bar handsink. CDI: paper towels provided. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on inside top of ice machine, underside rims of soda machine, food debris remaining on slicer stored as clean, and some debris on and sticker labels remaining on some plastic containers. CDI: cleaning process started on equipment. Points were escalated on this visit. Next visit may warrant resubmittal of RCP/possible intent. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 blanco port sauce in fry cooler dated 8/26 that had expired 7 days. CDI: discarded.
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 several foods including wings in crisper cooler, corn in fry cooler, chili and black beans in nacho station cooler, honey lime dressing, and shred ck in salad cooler, and ranch dressing and corn inside walk-in cooler not dated that were made yesterday/day prior due to date marking machine not working properly. CDI: all items were properly dated. |
|
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 sheet trays of ribs that were cooling in large portions while stacked and wrapped tightly. CDI: ribs separated on sheet trays so that product could cool properly. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor at fry station. |
|
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 sheet trays and large white containers wet stacked on dish shelves. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some small cutting boards and boards on salad station cooler stained and gouged.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some plastic containers with cracks. Observed wing sauce containers damaged and no longer cleanable. Discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving at dish area and walk-in cooler. Observed dusty fan covers inside walk-in cooler. |