| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment - 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.-P
Observed employee in dish room handling soiled dishes dishes then proceeding to to unload clean dishes without washings hands. CDI - provided education and instruction on proper hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed dirty sheet trays stored on racks blocking access to the hand sink at dish. CDI - racks were relocated. |
|
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. -P
Observed some plastic containers and metal pans stored on dish shelf with food debris remaining. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken wings stored in top part of oven in hot holding at 119F, 129F, and 134F respectively. CDI - chicken wings were reheated in steamer to 189F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed 1 container of beef sausage dated improperly stored in walk-in cooler. CDI - correct date was provided on pan during inspection. |
|
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 diced tomatoes, slaw, and spring mix cooling in top of flip top cooler. Explained to PIC to cool items down to 45F/less after preparation prior to placing in flip top units. CDI - all items moved to walk-in cooler and reached 41F.
Observed a large container of BBQ sauce cooling in walk-in cooler with ice wands stored inside. CDI - product broken down into two batches during inspection. |
|
37
|
1
|
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 bbq sauce that had been stored on the floor following instruction on cooling method.
Protect food from contamination sources not specifically noted by code.
Observed a pan of bacon uncovered stored on top of oven. Covered during inspection.
Observed a container of chicken stock and queso stored uncovered in walk-in cooler. Products covered during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths stored underneath flip top cooler cutting boards.
Observed 2 wet wiping cloths stored on prep surface while not in use. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple sheet trays stacked wet on drainboard of 3-comp sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed rolling food cart used to store dirty dishes, shelving in walk-in and at dish with food debris accumulation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment - 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings including coats and book bag stored with dry storage food and another coat stored on shelf below prep table.
Observed employee burn aid ointment stored on shelf with paper products.
General Comment : Remove or cover multi -use plates out in dining area to ensure properly protected. |