| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
observed multiple employee drinks stored on and above work surfaces.
CDI by discard. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
observed hand sink without hand towels.
observed sanitary gloves stored on hand sink.
CDI by adding towels and relocating gloves. |
|
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 fried chicken breast, tenders, and bites stored in warmer < 135F.
CDI by discard by PIC. |
|
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 multiple TCS foods in walk-in > 45F. See temp chart.
CDI- TCS foods in cooler > 4hrs were discarded by PIC.
observed zone in cooler (left side when entering) to be > 45F. Walk-in was rearranged to move non-TCS items to zone with >45F.
other side of cooler observed to be 42F. PIC will monitor TCS food temperature in cooler.
observed raw beef steaks stored in drawer cooler under grill > 45F. CDI by packing with ice packs.
temp check 44F prior to departure. |
|
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 individually packaged TCS foods in walk-in that were actively cooling.
CDI- cool foods before wrapping. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination.
observed condiment containers stored in direct contact with lettuce in prep cooler.
CDI by discard.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
observed tea and water pitchers stored in dining room without cover.
CDI - removed from dining room. PIC will either cover pitchers with plastic wrap or provide pitchers with lids. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed multiple wet wiping cloths stored on work surfaces. |
|
42
|
0
|
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 wet stacked pans on the drying rack. |
|
47
|
0.50
|
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 food debris on and inside equipment throughout kitchen. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
keep dumspter doors and lids closed. |