| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above dry storage and other clean equipment in front of grill area. REPEAT |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 food employee move from handling dirty equipment to putting up clean equipment in the dish area without a hand wash. CDI-PIC instructed on when to wash. Employee washed hands properly.
2-301.15 Where to Wash - PF Observed food employee wash hands in rinse compartment of 3 compartment sink. CDI-PIC instructed where to wash and employee washed hands in hand sink. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottles stored in the hand sink in the bar area. CDI-PIC removed items and sanitized the sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink at bar area without liquid soap. CDI-PIC instructed to provide soap at all hand sinks, soap was provided for sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink near dish machine and hand sink in bar area without paper towels. CDI-PIC instructed to provide paper towels at all hand sinks and provided towels at both handsinks.
REPEAT |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in bar area with 0 ppm chlorine after running the machine 5 times. CDI-PIC instructed to use dish machine or 3 compartment in the kitchen for glassware. VR |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut tomato, sliced tomato, and boiled egg cooling in the flip top unit. Items did not meet cooling parameter. CDI-PIC stated items were prepped at 10:30am and time stated to be discarded at 2:30pm. |
|
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 over flowing containers in the flip top unit cooling. CDI-PIC instructed on proper cooling methods and items were placed on TPHC as cooling parameters were not met. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VR |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping clothes with food debris on prep surfaces and in use. |
|
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 gaskets splitting. Observed shelving in dry storage area chipping paint. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 dust build up on ceiling tiles and air vents above line in kitchen area. |