| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PFObserved EHP forms only available for a couple staff. Observed little knowledge of what employee health policy means. RVR |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-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 2-301.14 Wash hands after activities that contaminate them.-P2-301.15 Only wash hands in handwashing sink.-PF Observed no washing b/t gloves. Observed recontaminate by turning off water. Observed rinsing hands in prewash and then touching clean dishes. CDI- instruction given to wash hand repeatedly. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. 6-301.14 Post a handwash sign at each handsink. Observed no signs, and 2 hand sinks blocked. CDI by moving trash cans, chip containers by wait station. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed cooked chicken for quesadilla placed on cutting board directly after raw bacon. Observed unwashed produce over cooked foods and washed produce. CDI rearrange while onsite |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. 4-601.12 Clean the equipment and utensils as required. Observed the ice machine with moldy interior surfaces. CDI- cleaned while onsite |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook foods to required cook temperature. Observed partial cook chicken wings without non-continuous cooking procedure. CDI-fully cook until procedure is in place. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be held hot. Observed multiple items, 3 kinds of beans, hamburger meat in steam table 136-160F ready for service. CDI Observed a full reheat to 165 before allowing service. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. 3-501.14(B) Cool TCS foods prepared from ingredients at room temperature to 45F within 4 hours. Observed chicken soup, beans from yesterday at 46-48F in the walkin from yesterday. CDI-discarded the food. Observed diced, slice tomatoes and pico at 46-51F that had just been placed in prep unit. CDI- spread on sheet pans and cooled to 38F before service allowed, 2 items placed TPHC for disccard at 1:30pm. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed pico, cut tomatoes with incorrect labels. Observed milk not labeled. CDI- labeled correctly |
|
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. Observed over easy eggs on lunch menu with no disclosure. CDI-discontinue offering; removed language from menu |
|
31
|
0.50
|
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. Observed deep portion of beans in bus tubs, deep bucket of broth from over night, deep container of slaw made from room temperature ingredients panned in deep container with lid. CDI- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label working containers of food with common name of the food unless food is unmistakably recognized. Observed honey and other liquid at grill without labeling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Premises shall be kept free of insects, rodents, and other pests. Observed flies and 1 baby roach. RVR |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) 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 stacks of wet cloths on prep tables. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store utensils on clean non absorbent surfaces. Observed bar glasses stored on linen cloths. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Maintain food contact surfaces smooth and easily cleanable. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11(A) Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed flat top grill, grated grill, vents over the cook line, red door, ice bin in wait station in need of replacement- beyond repair. Observed the mainline cutting board heavily scarred, replane the surface. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) Clean the equipment to prevent a build up of dust, food residue or debris. Observed heavily soiled surfaces including the small shelf over the plates on the line, in between and around all cooking equipment on the line, cooler shelving, dish racks, gaskets of coolers, fan covers in walkin cooler, all storage areas, etc... |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed handsink without cold water working and the drain cup/pipe clogged at the handsink by the ice bin in the waitstation area. RVR |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain plumbing fixtures clean. Observed sink handles and basins in need of deep cleaning. Provide covered receptacles in the women's restroom. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Maintain physical facilities in good repair. 6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed floors, walls and ceiling heavily soiled and in need of thorough cleaning. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Clean the HVAC vents throughout the kitchen to remove heavy dust and grease build up. |