| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on top of food ingredients. CDI PIC discarded the drink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the listed above items in open flip top unit cold holding above 45 degrees. CDI PIC discarded mozzarella, tomatoes and pimento which had been there all day. All other items were able to be cooled down. Observed buttermilk for battering chicken cold holding above 45 degrees. CDI PIC discarded. VERIFICATION REQUIRED. |
|
22
|
1
|
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 Observed burger toppers (lettuce and tomato) marked for discard at 2:30 pm still being used. CDI PIC discarded product. |
|
31
|
0
|
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 establishment placing spinach, cabbage and other items in reach in unit at salad station to cool down still above 45 degrees. CDI PIC pulled product and placed in walk in cooler. |
|
38
|
0
|
Personal cleanliness |
No |
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 watch while performing food preparation. Make sure to remove all jewelry other than a plain wedding band to facilitate with hand washing. |
|
42
|
0
|
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 of equipment and multi-use utensils. Make sure to spread out so sanitizer can work effectively. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in unit where toppers kept with standing water in bottom. Observed walk in cooler outside with standing water. Make sure to keep in good repair. REPEAT.
4-502.11(A) Maintain utensils in good repair. Observed part of slicer starting to degrade where plastic is no longer smooth and cleanable. Make sure to keep in good repair.
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed no air thermometer in majority of reach in units. Make sure to provide and keep in good repair/accurate. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as drain boards, spray arm nozzles and basins shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. Observed clean drain board with significant food debris as equipment coming out of machine. Observed spray arm nozzles and ware washing basin with significant build-up. Make sure to increase cleaning frequency. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build-up and debris on back side of equipment. Make sure to increase cleaning frequency. REPEAT. Points not escalated; food establishment has made great strides to work on nonfood surfaces. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old oil containers and equipment no longer necessary for operation of establishment. Make sure to remove. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 3 damage tiles on prep line; where liquid is collecting. Make sure to keep in good repair. REPEAT Observed walk in cooler (outside) kick plate no longer attached and floor not smooth and easily
cleanable in walk in cooler where water is collecting. Make sure to keep in good repair.
*Points not escalated, food establishment has been replacing ceiling tiles and floor tiles as needed. Food establishment has several work orders from replacing tile and working on walk in cooler standing water issue. Last opportunity to correct before full points deducted.** |