| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed an employee handle raw chicken and then change only one glove- Employee stopped and asked to wash hands during the inspection.
After handling raw meat, before putting on new gloves or changing the task, wash hands. |
|
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 mulitple pans stacked as clean with food debris still on the inside and out of them- all sent to be rewashed.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed 0ppm at the dishmachine today- chlorine concentrate refilled and dishes rewashed to correct.
Maintain at 50-100ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed a soiled tea nozzle today- sent to dish area. |
|
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 chicken holding in the drawer today at 121F. Reheated to 167 to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the walk in cooler, cold drawers, and one make table holding foods at >45F. Drawer foods iced down today and were falling quickly to correct.
Make table foods had been set on ice throughout lunch and had been out of temp. >2 hours- discarded today.
Walk in cooler foods were quickly moved into the beer cooler and walk in freezer to try and cool within 1 hour- Foods that did not fall to 47F or less within that time were discarded- see product disposition form.
VR in 10 days. |
|
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 ribs from the 12th in the walk in cooler and in the make table- discarded today.
Observed ribs holding at >41F in the walk in from the 16th-discarded today.
Only hold TCS foods holding at 41F for 7 days and only 4 days if holding between 41-45F. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Observed pork roasts that had been thawing at room temperature today in the prep sink and they had risen to 72F- pork discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed the front line cook wearing a red bracelet today. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
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 a soiled ice scoop holder today-sent to the dish area.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed clean dishes stacked wet today. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed a broken baseboard tile near the fryers.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Dust ceiling vent in the kitchen- build up observed |