| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. - Employee observed working with soiled utensils and removing clean utensils without properly washing hands. Several employees observed washing hands properly but recontaminating hands with faucet handles. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employee rewashed hands and soiled utensil was rewashed. PIC instructed employees how to properly wash hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. - Raw chicken stored over beef and pork in walk in cooler. CDI- PIC placed chicken under beef and pork.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. - Cooked chicken, potatoes, and tomatoes stored in two door freezer under raw chicken. CDI- PIC placed food in walk in cooler.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. - Unwashed potatoes stored over ready to eat foods. CDI- PIC moved bag of potatoes. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. - Preparation sink cleaned by employee with degreaser and pure bleach. Discontinue practice. All food contact surfaces shall be properly cleaned and sanitized. CDI- Table was properly cleaned and sanitized. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F - Chicken soup prepared 3 hours prior read 117F. TCS foods shall be properly cooled down. CDI- Chicken soup was reheated to 201F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Garlic and oil based sauce stored at room temperature reading 78F. Store sauce in cold holding equipment to maintain proper temperature. CDI- PIC voluntarily discarded sauce. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Do not use pesticides not labeled for use in a food service establishment. / 7-204.11 Maintain sanitizer at correct concentrations. - Pure bleach used to sanitize preparation table. Discontinue this practice. Ensure that tables are sanitizer remains at proper concentrations. CDI- Table properly cleaned and sanitized. / Employee made a batch of sanitizer and it read over 100ppm. CDI- Sanitizer was discarded and made by PIC read 50 ppm. (repeat) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. - Cooked tomatoes and chicken soup stored on prep table. Cut tomatoes, cut cabbage, and beans stored tightly covered in walk in cooler. Foods shall be actively cooled when they reach 135F. CDI- Tomatoes placed in walk in cooler for active cooling, chicken soup reheated, tomatoes, cut cabbage, and beans loosely covered. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. - A pack of calamari observed thawing in a container of water reading 73F. Food shall be thawed under refrigeration, under running water of 70F or below, or as part of the cooking process. CDI- Pack of calamari placed in walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - One wet wiping cloth stored on prep surface. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store 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. - A container of utensils used on grill line held in water of 75F. Discontinue practice. CDI- Utensils rewashed. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Maintain the wash, rinse and sanitize solutions clean. - Maintain all vats clean as necessary. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Keep nonfood-contact surfaces of equipment clean. Observed exterior of bowls and mixer container to have residue accumulation.. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Maintain physical facilities in good repair. Observed multiple ceiling tiles and frames in need of cleaning, repair or replacement. |