| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashGeneral Comment: Wash hands before doning gloves. Observed 1 employee switch gloves without washing hands. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationGeneral Comment: Store raw animal meat so that cross contamination will not occur. Observed 1 package of raw hamburger patty removed from commercial packaging stored over sauce that was cooling in walk-in freezer. CDI, operator relocated raw beef patty for proper storage. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingGeneral Comment: Store potentially hazardous food at 45 degrees F or below when cold held. Observed buttermilk sitting at breading station above 45 degrees F. CDI, operator relocated buttermilk to walk-in cooler to rapidly cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7.202.11 Restriction-Presence and UseOnly toxic substances that are used and required for a restaurant shall be stored in restaurant. Observed 2 containers of paints at chemical storage area that operator stated were not used in facility. CDI, operator discarded7-102.11 Common Name-Working ContainersWorking containers of toxic substances and sanitizers shall be labeled by common name of substance. Observed a bottle of sanitizer not labeled at handsink. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling MethodsUse proper methods to cool food. Observed a bulk container of pasta and several large containers of beans covered in the walk-in cooler in the cooling process. CDI, operator separated foods into smaller portions and ice baths to rapidly cool. Repeat. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationStore wet wiping cloths in sanitizer in between uses. Observed 1 wiping cloth used to stabalize cutting board in kitchen. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
. 4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed several containers, large plastic bins and cups at wait stations being wet stacked. CDI by instruction. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-CleanabilityMultiuse food contact surfaces shall be free of cracks and be smooth and easily cleanable. Observed 1 fryer basket in poor repair and 1 large plastic bin with cracks. CDI ,operator removed items from use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed shelving and top of equipment in need of cleaning throughout facility. Observed sticker residue on several plastic containers which were stored as clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsPhisical facilities shall be cleaned as often as necessary to keep them clean. Observed soil and debris accumulating under ice machine. |