| 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. Observed one uncovered employee beverage stored on a shelf above clean silverware. Beverage was discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee cracking raw shell eggs then proceed to handle cleaned plates without washing his hands in-between. CDI by instruction. |
|
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 an employee taking pancakes off the grill and handling them without gloves on. CDI- product discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cleaned plates/bowls with dried food residue on them and cleaned plastic containers with datemarking sticker residue on them. CDI- items were set aside for recleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine dispensing chlorine at 0ppm. Observed chlorine concentrate bucket empty. CDI- concentrate bucket was replaced and machine was primed until ~50ppm chlorine was being dispensed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce stacked above the fill line of a container and cold holding above 45F (see chart). CDI- item was re-panned and had ice added to the container for cooling. Improvements made to cold holding since last inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 shell eggs being stored at room temperature underneath the flat top grill without a time sticker on the product. CDI- eggs were discarded. |
|
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 2 knives being stored between equipment gaps along the cook line. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leak at the plumbing underneath the handsink in the dish room. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath the steam tables along the cook line and on the FRP board in the dish room. |