| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - Employee washed hands and used barrier to turn off faucet.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee put on apron and don gloves for food prep without washing hands in between and employee come in for work and wipe hands with sanitizer and not wash hands before touching equipment. CDI - Employees washed hands. - 2 - |
|
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 trash can blocking front handsink. CDI - Trash can moved. - 0 - |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed white fuzzy growth on packages of strawberries and blueberries in walk in cooler. CDI - Items discared. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fennel stored over RTE foods. CDI - Storage order rearranged.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw duck stored over raw bacon in reach in cooler.- CDI - Storage order rearranged. REPEAT -
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered seasonings by donut prep. Observed uncovered cheese in lowboy cooler on cook line.
- 3 - |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, bowls, containers, and utensils throughout facility stored as clean with debris present. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - REPEAT - - 1.5 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked fennel, kale, spinach, arugala, lobster, tomatoes, duck confeit, and chicken holding above 41F in prep top by cook and crepe lines. CDI - Items moved to WIC to rapidly cool. Items cooled to 41F. - REPEAT - - 3 - |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing by burger on menu. A VR will occur by 11/16/2020 to ensure compliance. - 0.5 - |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep top. CDI - Bucket moved to lower shelf. - 0 -
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red and green buckets used to hold sanitizer and not labeled. CDI items labeled. - 1 - |
|
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 kale, chard, chicken, and mozzarella curd cooling tightly covered in reach in coolers. CDI - Items uncovered to allow cold air to flow around product. - 0.5 - |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods. Observed damp linens covering kale and spinach in containers in walk in cooler. CDI - Linens removed.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of powdered sugar stored on floor by donut station. - 1 - |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing on cook line. - 0 -
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employee handling food without a hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. CDI - Wiping cloths were moved to sanitizer buckets. - 0.5 - |
|
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 employee towel drying dishes after being washed, rinsed, and sanitized. - REPEAT - |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed glasswear stored on floor in storage. - 0 - |