| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Food employees shall clean their hands and exposed portions of their arms before donning gloves for working with foods. Observed employees on cook line not washing their hands in between glove changes. CDI, by instruction |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification. An approved record keeping system must be in place that keeps the shellstock tags or labels in chronological order correlated to the date that is recorded on the tag. Tags must be kept for 90 days. Observed no order for keeping shellstock tags. CDI, by instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed cooked onions held hot on flat top grill at 90F. CDI, reheated on charcoal grill. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained 45F/below. Observed several items including chicken salad, diced tomatoes, dressings, spinach, etc. above 45F stored inside 2-door flip top prep cooler. It was determined later on in the inspection that the unit switch was turned off accidentally. CDI, all items were moved to ice baths & transferred to walk-in cooler. Unit was turned back on and I observed temperature going down. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide a consumer advisory for any animal food that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed new menus printed but was missing a disclosure. CDI, informed manager of correct information to provide on menu. He informed me that he would make the changes and reprint new menus. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers. Observed one bottle of "degreaser" not labeled. |
|
28
|
0
|
Pasteurized eggs used where required |
No |
No
|
No |
3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes. Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages. Manager informed me that facility is using raw eggs in preparation of the Caesar dressing. CDI, manager advised me that he will now start using pasteurized liquid eggs in carton for dressing. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Observed thermometers missing from inside prep units on cook line. CDI, by instruction.4-302.12 Food Temperature Measuring Devices. Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe digital thermometer available for use. CDI, by instruction. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. Observed cook wearing bracelets on wrists. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Repair broken hot water nozzle on handsink in kitchen at dish area. Repair broken spray arm assembly that is missing cold water nozzle at dish area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices. Observed current test strips provided that are used for chlorine sanitizer not testing properly with solution. Need to provide proper test strips. CDI, by instruction. |