| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No handwash sign at handwash sink in kitchen. CDI- Handwash sign was provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs sitting on table next to grill at 53F. PIC stated when it gets busy he will take eggs out of cooler and put them on table for ease. CDI- Eggs had only been out 15 minutes. Eggs were brought to walk in cooler to cool down. Reccomended using TPHC for the eggs. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory did not contain the disclosure disclosing that certain products may be cooked to order. Explained to PIC that disclosure is needed in consumer advisory. VR- Will return to confirm disclosure is added. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken sitting in a sink full of water at 75F. PIC stated chicken was being thawed out. Explained to PIC proper thawing method of thawing chicken in sink. CDI- Chicken broght to walk in cooler to cool down. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 a container of powedered sugar and salt not labeled. No points deducted. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of oranges stored on floor. Keep all foods off the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed some dry wiping cloths soiled with visible derbris.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on prep table. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed many single-use articles such as cups, to-go containers, lids, and dressing cups sitting and unprotected from contamination. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a lot of personal phones stored on prep tables throughout the kitchen. |