| 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 seconds, and rinse using running warm water -P
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 dish washer handle dirty dishes and utensils, send items through dish machine, then move to handle the clean items without washing hands. EHS advised dishwasher to wash hands inbetween handling the dirty and clean items; dish washer washes hands in sanitizer bucket. CDI - EHS educated to only wash hands in handsink using proper procedures; EHS educates when to wash hands. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product on hot holding buffet line out of temperature. Refer to temperature chart. CDI - advised to not overstack product. Advised to keep food at 135 F or above, or place food on TIME control. EHS provided TIME papers to facility. Pulled excess product. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature on cold holding buffet line. Refer to temperature chart. CDI - educated to not overstack product. Advised to keep product below chill line in each individual container for proper refrigeration. Food employee removed excess product. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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 that the facility is using TIME control for products on buffet line with no procedural paperwork. CDI - provided procedural paperwork for facility. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer that the employees have created that is too strong; EHS test strip bleached out. CDI - drained the solution and educated that chlorine sanitizer must be within 50 -200 ppm. Use test strips. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets at 50 ppm. Facility uses oasis 146 sanitizer, active at 150 ppm. Advised to switch buckets out more often.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer solution and wiping cloth solution dirty with debris in solution. |
|
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 torn gasket to one stand up freezer by the grease pits. Advised to replace. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that the facility does not have chlorine test strips, but employees are creating chlorine sanitizer. Advised to get chlorine test strips. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rack in furthest walkin cooler dirty. Advised to keep non food contact surface of equipment clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 tile broken throughout the kitchen. Advised to repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed freezer floor in need of cleaning. |