| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 wash hands for less than 5 seconds, then turn off faucet with bare hands. CDI-EHS intervened and made employee wash for 15-20seconds and then turn off faucet with a paper towel.
*Sidenote-EHS computer failed and EHS handwrote inspection-this is why the time is so long* |
|
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 orange slicer with food debris on bade and on the top plastic, 6-10 soiled dishes that were stored as clean, CDI-PIC took back to be W/R/S
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda machine with black build-up on the backsplash. |
|
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 rice in the HH-hotwell at 107F, all other food was in temp. PIC said they were reheating it from last night and that they normally microwave it first then place it there. They said they did this about 45mins ago. CDI-PIC voluntarily discarded.
PIC did not sign due to Covid protocols |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pepppers and onions, tomatoes and cooked wings all above fill line in different prep units, all above 45F. CDI-PIC voluntarily discarded the top portions of the food until the temp were correct. Will discuss with employees about not overfilling product. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 lettuce and about 30 small containers of salsa both without DM. CDI-PIC DM. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil in a bottle with no label. CDI-PIC labeled. |
|
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 handsink by the bar leaking form the faucet and then leaking onto the ground underneath. Needs to be repaired. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside of prep units, handles and outsides all in need of cleaning. Observed grease build-up around the chicken HH unit (and the chicken when overfilled is touching it). Kitchen needs cleaning. |
|
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 low grout throughout kitchen. |