| 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 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet without barrier. CDI, food employee corrected by instruction, food employee return to properly wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food large plastic containers in hand washing sinks in both bars, plastic containers contained soda nozzles in sanitizer. CDI, PIC removed containers. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed one container of cooked beef with date mark of 11/22. Cooked beef observed at 45F at flip top. Foods cold holding between 42F and 45F may be held for up to 4 days. Four days include the day food is prepared. CDI, PIC voluntaily discarted product. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory, reminder and disclosure, missing from special game day menu. Menu was used for sunday. CDI, PIC removed special game day menu. Special menu will be used in the future, menu will be re printed with consumer adivsory. PIC has agreed to email a copy of menue before printing to ensure consumer advisiory, reminder and dispclosure, is included. |
|
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 tomato, and deli meats cut and placed in cold holding units to cool for service. CDI, food employee moved products into walk in cooler to rapidly cool. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers and bottles not labeled. Repeat |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint while working in kitchen. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups in sandwitch station stored with lip portion of cup exposed, to contamination. Repeat |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine sanitizer strips damaged and no longer reading concentration of chlorine at bar area. CDI, EHS provided some test strips to use while new test strips arrive. |
|
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 several bags of trash, debris, and other broken, or unnecesary litter around waste compacter. Ensure area is kept clean. Compacter is shared with five other locations, responsability still remains. |