| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employees are not permitted to eat in kitchen. Eating may be conducted in dining area.
Observed two employee plates of food stored improperly in kitchen and an employee drink stored on top of chemical dishmachine. CDI - all discarded - discussion with PIC on proper location of employee food and drink. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF
Observed waiter enter kitchen and wash hands in 3- compartment sink and prep sink. CDI - discussion with PIC - directed employee to properly wash hands in handsink.
2-301.14 Wash hands after activities that contaminate them.-P
Observed employee preparing raw turkey burger and handling toast with the same gloves without changing gloves or washing hands. CDI - discussion with PIC on proper handwashing and glove changes. (Employee changed gloves and washed hands properly). |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw turkey burger and raw chicken Parmesan on cooling rack stored above ready to eat foods in walk-in cooler. CDI - raw meats rearranged to bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed quat sanitizer in buckets weak < 200ppm. CDI - buckets dumped and refilled with proper sanitizer at correct strength.
Observed chemical dish machine in use not sanitizing properly. Multiple dishes had been ran through prior to REHS checking machine. It was determined that sanitizer bucket was empty. CDI - container changed out and dish machine was primed to work and sanitize properly. All dishes were ran back through machine to be rewashed, rinsed, and sanitized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P
Observed interior of ice machine with build-up. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed multiple food items inside 2 prep units and one reach-in cooler > 45F (see temperature chart). CDI - all items were removed and placed in walk-in cooler but could not be rapidly cooled to 45F. PIC agreed to voluntarily discard products that were out of temperature for 4 hours or more. Verification required to ensure coolers are repaired and can maintain food temps 45F/below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed inconsistent times written on pan and log for Hollandaise sauce. CDI - time on log chart was changed to reflect proper time of 4 hours. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 multiple food items that had been prepared and placed directly inside prep coolers. CDI - discussion with PIC to cool items down to 45F prior to placing in prep units. All items were transferred to walk-in cooler to rapidly cool. See violation #20 also. |
|
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 flies inside kitchen. |
|
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 wait staff with jewelry on wrists. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed multiple wiping cloths stored on counters surfaces and being used improperly. Observed employee using wiping cloths for several different tasks i.e. wiping off knives, gloves, counters with same cloth. |
|
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 various surfaces and areas in kitchen with build-up and debris especially at cook area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed various areas in kitchen with floor damage and missing, cracked tile. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 (A) Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Provide end caps on all lights inside kitchen.
General Comment: Facility needs to address extreme hot ambient air temperature inside kitchen which may be causing prep unit temperatures to rise.
To request a regrade call 704-336-5100 Ext. 2. Do not block or remove grade card. |