| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handling and cutting washed bell peppers with bare hands. CDI- Employee corrected, rewashed peppers and washed hands and put on gloves for handling RTE foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food and food particles stuck to them including several fryer baskets, several plastic pans, a tomato slicer, and a can opener not cleaned since last use. CDI- Dirty items re-cleaned. Be sure dishes are inspected for cleanliness before being stored. |
|
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 recently reheated onions in steam table at 110-144, did not reheat in microwave for all parts to reach 165 for hot holding. CDI- Onions reheated properly to reach 165. |
|
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 container of RTE food in make table next to flat grill date marked for 9 days ago. CDI- Food disposed of. Date mark required foods are allowed no more than a 7 day shelf life. |
|
41
|
0.50
|
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 several knives being stored on cook line in between equipment in un-clean location. The sides of the equipment are not cleaned and sanitized regularly and utensils should not be stored there. CDI- Knives recleaned and properly stored. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of plastic pans being tight stacked while still wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep cooler on cook line broken, items being held in ice baths. PIC said cooler is scheduled for replacement. Items in ice baths were properly cold held. Observed a few reach in cooler racks especially a few on expo line/ serving line that are badly peeling and showing rust, need recoating or replacing soon. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Walk in cooler ceiling and walls have some lime scale build up that needs cleaning/ removal. |