| 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(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed servers using bare hands to contact lemons for use in drinks. CDI: EHS instructed employees not to contact food with bare hands and had lemons replaced with fresh product. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cook line hand sink used to store dirty utensils. CDI: Utensils removed.
6-301.14 Post a handwash sign at each handsink. Observed no handwash signage in men's restroom. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items held in grill cold drawers (burgers, chicken, and cheeses) holding above 50F. All items in cold drawers were voluntarily discarded. This is the third consecutive 3 point deduction for cold holding and facility will be required to submit a risk control plan for EHS review, otherwise an Intent to Suspend will be issued to facility. REPEAT. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 cream cheese and brie cheese in walk in unit with no date marks. CDI: Cream cheese was voluntarily discarded and brie labelled with it's date of opening (10/08). REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 freshly cooked onions cooling in a deep metal pan that was tightly covered in a unit rated for holding, as well as house made american cheese cooling in a deep metal pan, covered, in a reach in freezer. CDI: Onions spread out on sheet pan and sent to walk in for rapid cooling, while American cheese was removed and placed on cook line using TPHC to be used by 3. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insect crawling on prep table next to bread storage. PIC statd that Orkin had been by to treat premises yesterday and that they would be back again next week. |
|
41
|
0
|
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 scoop with no handle used in bulk breading product. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use trays stored with food contact surfaces facing up on cook line. CDI: Products inverted. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed two plastic utensils with burn damage to food contact surface, making it no longer smooth or easily cleanable. Discard damaged utensils. |