| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee remove soiled gloves, adjust clothing around waste and proceed to don new gloves. CDI Instructed food employee to remove gloves and wash hands. REPEAT |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee checking temperatures on line; employee placed sanitizer in sanitizer solution of quat ammonium and directly into the food. CDI Explained to food employee that if using the sanitizer solution need to make sure it air drys before placing into food to make sure no potential contamination. Suggested to use alcohol wipes and fan thermometer to dry before using. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken coming off grill at 123-134 degrees. CDI Chicken recooked to above 165 degrees; please temperature chart. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on ice bath (ineffective; pan not submerged in ice bath; on top of ice) above 45. CDI Due to lettuce being used for immediate service and will turn over in less than 30 minutes instructed able to use. Explained however need to come up with a better system for when lunch rush is over to ensure temperature is not in danger zone. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wiping cloth buckets of quat ammonium reading less than 100 ppm. CDI Buckets were dumped and refilled with concentration of 200 ppm quat ammonium.
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 cloths sanitizer solution with debris floating on top and soiled. Make sure to dump when soiled and visible debris. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment at 3 compartment sink air drying and some in sanitizer solution soaking. Observed food employee washing face at 3 compartment sink due to eye irritation while items were still there. Make sure cleaned equipment and utensils are stored in a clean dry location. |
|
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 rusted shelves in reach in units on the line. Make sure to keep in good repair. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.16 Warewashing Sinks, Use Limitation - C A ware washing sink shall only be used for washing, rinsing and sanitizing equipment or if using for food preparation to make sure basins have been cleaned and sanitized before changing tasks. Observed food employee washing face off at ware washing due to eye irritation. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep doors closed at all times. |