| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee did not know much information related to list of symptoms/diseases that are required for reporting. Need to review this with enough regularity such that all employees can demonstrate knowledge of signs, symptoms, and reportable diseases. VR - will return to check for compliance with this requirement. |
|
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 some residue on lids, etc. stored as clean on utensil shelf in bin and on utensils stored on clean drainboard. CDI - Utensils removed and rewashed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes at 40F, 47F, and 53F, lettuce at 55F. Need to assure that tomatoes, lettuce, once sliced, maintain 41F. Prep top refrigerators are not intended to cool foods; once foods are at temperatures above 41F in preparation, must be quickly cooled in shallow uncovered containers in walk-in cooler prior to placing in prep cooler. CDI by removing items, replacing with food at proper temperature. Oberved buttermilk breading mixture at 53F; insufficiently iced. Must keep ice as high as food is deep, monitor for 41F or less. CDI by adding more ice to container holding buttermilk, bringing temperature down to proper range. Observed cole slaw on line at 60F on once side of container near heat lamp; CDI by moving cole slaw away from heat source, adding ice to bring ice level up to level of cole slaw; slaw temperature brought down to proper range. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed hanging bug repellent over ice bin at drink station. Label contained instructions not to use over food (ice) or utensils. Always read and follow manufacturer's instructions. CDI by removing pesticide. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in bar reach-in cooler with juices. Manager placed new thermometer into bar reach-in cooler. |
|
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 boxes of food on floor - deliveries. Need to have an area for deliveries such that food will not be placed on floor. Storage on floor subjects food to contamination, cross-contaminates packaging with dirt, etc. on floor which may then be transferred to other surfaces where boxes are moved. Need to have shield between ice bin in bar and hand sink; splash from hand washing process splashes into ice bin when bin is open. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-nested utensils on shelves. THIRD CONSECUTIVE VIOLATION; Repeat. Need to write action plan to prevent this from recurring. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed rusted metal shelves in various refrigerators and walk-in coolers. Need to either replace or have professionally acid-bathed and re-coated; DO NOT PAINT. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed some food debris in sanitizing solution in three-compartment sink, food debris and grease in middle rinse vat of 3-compartment sink. Staff were rinsing dirty items in middle vat, then going back to first vat for cleaning. This exposes utensils, once cleaned, to cross-contamination, and deposits grease and other debris into middle vat. Always work in once direction only; scrape or pre-clean items, then wash in clean wash water at a minimum of 110F, rinse in clean center vat, then place into clean vat of sanitizing solution. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of dishmachine around doors, as well as drainboards attached to dishmachine with buildup of mold, food debris. Need to have these and other similar areas on regular schedule to maintain clean. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C Observed dumpster to be missing drain plug, allowing liquids to potentially escape from bin. Need to have dumpster company to replace drain plug. Also need to figure out solution to allow rain water to escape from dumpster enclosure.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors of dumpster to be open; keep doors closed. |