| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 food emlpoyee handle phone go directly back to cooking without a handwash. Observed employee going from soiled equipment to clean equipment without a handwash. CDI-PIC instructed employee to wash hands when changing task or contaminate hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in hand sink at bar area. Observed chemical bottle hanging on 2 different hand sinks. Observed employee dumping sanitizer in handsink. CDI-PIC instructed that access to hand sink needs to be maintained and that handsink is only for handwashing. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags separated by month but not in chronological order. Observed 2 tags without used by date recorded. VR |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat fries and chicken wings in walk in. CDI-PIC instructed to move items to correct storage order. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed french onion soup at 11:38am at 135F and 12:05 at 134F and at 1:14 at 75F. CDI-PIC discard item. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle hanging on handsink near doughnut area with no label with royal blue liquid. CDI-PIC discarded chemical bottle. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
Observed facility with creme fraiche sitting on the oven to ferment. Facility does not have approval for this process. CDI item discarded and HACCP guideline and variance application attached to email. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 2 containers of french onion soup cooling in deep containers with a large volume with no stiring in ice bath that had melted. Observed blanched fries cooling in large volume on sheet pan. Observed soup being cooled with lids tightly on in walk in. CDI-PIC instructed to use smaller volume, spread out product, and refill ice in ice bath as needed. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on top of slicer, on shelves, and on countertops. Observed dry clothes being used for wiping prep surfaces. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed employee towel drying equipment and utensils after manual warewashing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken handles on equipment throughout facility. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions - C Observed rinse compartment being used to rinse off food debris with significant food debris in bottom of sink. |
|
47
|
0
|
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 build up of debris in reach in drawers and units. Observed food derbis build up in microwave. |