| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureUse a clean barrier to turn off faucet when washing hands. Observed employee wash their hands but then turn off faucet with their bare hands. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food below ready-to-eat food. Observed raw chicken and raw beef steak that was removed from commercial packaging stored above french fries in reach-in freezer. Observed raw steak above precooked meatballs in walk-in freezer that were removed from commercial packaging. CDI, operator relocated food for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Store foods in plastics, wrappings, or covered containers. Observed vegetables uncovered in walk-in freezer. Corrected during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be clean to site and touch. Observed blade of slicer stored as clean but soiled with food debris.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide correct concentration for sanitizer. Observed quat sanitizer dispenser at 3 compartment sink not properly dispensing sanitizer. CDI, operator using bleach to sanitize equipment at sink. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 CoolingPotentially hazardous food shall be cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 45 degrees F in 4 hours. Observed a covered container of sausage that operator stated was placed in walk-in unit to cool at 6:30 am in the monrning but at 74 degrees F at 9:30 am. CDI, operator discarded container of sausage. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 container of lima bean hot holding at 129 degrees F in hot box. CDI, operator reheated lima bean to 179 degrees F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of potatoe salad in walk-in refrigerator that was not date marked but prepared the day before and may be held for 2 to 3 days according to operator. CDI instruction. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-StorageDon't store poisonous or toxic substances over equipment, single service or food. Observed 2 heavy duty degreaser bottles stored on prep tables in kitchen. CDI, spray bottles of heavy duty surface cleaner and degreaser relocated for proper storage. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsUse proper methods to cool food. Observed a container of sausage cooling in a covered container. CDI, operator discarded sausage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equpment in good repair. Observed a torn gasket on reach-in freezer.4-202.11 Food-Contact Surfaces-CleanabilityMultiuse food contact surfaces shall be free from cracks,e easily cleanable and in good repair. Observed 2 fryer baskets in poor repair. CDI, operator removed fryer baskets from use. |