| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Upon arrival to food establishment observed food employee cutting and processing onions with no gloves on. CDI Onions are burger toppers; food establishment voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (celery, lettuce etc) being stored over ready to eat foods (uncovered chicken wings and container of cheese). CDI Items were moved during inspection. REPEAT |
|
14
|
0
|
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 slicer with food debris on it and observed plates by salad station with significant food debris on it. CDI Items returned to ware washing. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 3 containers of chicken wings without a date marking and pan of mushrooms. CDI Items allowed to be back dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pan of mushrooms date marked for 8/3. CDI Items was prepared on 9/3 able to be correctly date marked.
*When arrival to food establishment, observed food employee date marking items prepared today for yesterday etc. CDI Spoke to PIC and explained rules state that if item is not labeled or labeled incorrectly it should be discarded. If seen in next inspection, items will be required to be discarded.* |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Upon entrance to food establishment, observed lettuce and tomato toppers on time out on expo line not marked with the correct begin and end time; during inspection observed toppers had been placed back into reach in unit. CDI Spoke to PIC that items were out at 10 am and time starts when the product is placed into process; to make sure they are not trying to cool back down and use it when items are on time. Lettuce and tomato toppers were marked for the correct time from 10 am - 2 pm. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 blanch fries in walk in cooler not cooling as fast in the center of sheet pan due to large portion being placed on shallow pan to cool down. CDI PIC had fries spread out more. Observed lettuce being placed in flip top unit and salad dressing being placed in unit while still cooling. CDI PIC moved lettuce to walk in cooler for rapid cool down and placed ice in the bottom of dressing pan to keep dressing cold; explained to PIC may need to go to TPHC for dressing station due to last inspection not able to maintain temperature of product below 45 degrees. |
|
37
|
0
|
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 lettuce prepared today being stored in walk in cooler on floor. CDI Lettuce moved off the floor. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
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 employees wearing bracelets and watches while performing food preparation. Make sure to remove all jewelry other than a plain wedding band to faciliate hand washing. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed sanitizer bucket at bar on the floor. Observed wet wiping cloths on food preparation counters. Make sure to keep wet wiping cloths in sanitizer solution and keep sanitizer buckets off the floor. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to allow all equipment/utensils to air dry so sanitizer will work effectively. REPEAT
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store and display equipment/utensils in a clean dry location, 6 inches off the floor and where potential contamination can not not occur via splash or environmental. Observed silver ware being rolled with food contact surfaces out. Make sure to protect food contact surfaces. |
|
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 food debris and build up in reach in unit on shelving, cooler doors etc. Make sure to increase cleaning frequency. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep dumpster doors closed at all times.
*Shared facility, will contact other food establishments.* |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceiling and vents over food preparation areas. Make sure to keep clean. REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed more than 4 damage tiles on prep line; where liquid is collecting. Make sure to keep in good repair. REPEAT |