| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on prep surface. Observed drink stored on rack over clean dishes. CDI: Drinks relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken, remove gloves, and don new gloves, then handle ready to eat food with no handwash. Observed several employees don gloves with no handwash. CDI: Employees directed to wash hands before donning gloves. REPEAT VIOLATION |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees handling ready to eat foods with barehands several times during inspection including ready to eat greens, bread, side dishes, and lemon garnishes at the bar. CDI: Employees directed to not handle ready to eat foods with barehands. Some dishes remade, others were reheated to above 165F, and others discarded. REPEAT VIOLATION |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 employees rinse utensils off in handsink. CDI: Utensils taken to 3-comp for washing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed bison prepared this morning cooling at a rate of 0F/min. CDI: Bison placed on ice and necessary cooling rate was exceeded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top right cooler drawer items above 45F on grill line. CDI: Items rapidly cooled in walk in. PIC advised to turn down cooler and service if necessary. All other drawers holding food in compliance. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of bolognese dated 2/27 and one container of bolognese not dated. CDI: Items voluntarily discarded. All other items in compliance throughout facility. |
|
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 bison cooling in reach in cooler while tightly wrapped. CDI: Bison placed in ice to rapid cool. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed
several employees with various pieces of unapproved jewelry. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed robo coup blade with jagged edges in need of replacing. |