| 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 Observed two employees handling lettuce and tomatoes with bare hands while making burgers. CDI- Lettuce and tomatoes dispsosed of, workers washed hands and put on gloves. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed instances of raw fish stored above cooked brisket and/or RTE foods in prep cooler and walk in cooler. CDI- Foods stored by final cook temperature. |
|
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 a number of dishes stored as clean with stickers and sticker residue stuck to them. CDI- Stickers to be removed from dishes. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fries that are blanched, fully cooled, then held without temperature control until needed, fried obsserved at 63 degrees that had been left out nearly an hour. CDI- Fries were cooked and served. Other batches of fries can be held with TPHC or temperature control. Emailed TPHC form to PIC. |
|
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 one tub of cooked chicken not date marked, workers could not determine date of prep. CDI- Chicken disposed of. |
|
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 instances of foods cooled in deep tubs or deep amounts such as the prime rib and spaghetti noodles. CDI- Reviewed proper cooling methods with PIC. |
|
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 hole in ceiling of walk in cooler next to fan unit, needs repair. |
|
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. Fans need cleaning of dust in walk in cooler. |
|
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 floor on cook line badly damaged, needing repair to make smooth and easily cleanable. (Repeat) Observed missing ceiling tile on cook line, needs replacing. Observed some damage to wall around kitchen handsink needing repair.
GENERAL COMMENT: SR# 67080 Investigated during inspection. |