| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Employee beverage containers shall prevent contamination to hands. Observed capped bottle of water appropriately stored below food contact area. Discontinue using screw top bottles or sports cups that require handling the mouth contact area to prevent contamination of hands. Gave instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in bottle at serving line in kitchen at greater than 200 ppm. Remade sanitizer to approved concentration.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with sticker residue. Gave instruction to remove and rewash. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, cut lettuce, and sour cream on make table at greater than 45 F. Chef reports that vegtable items had been recently cut and placed directly on unit. Sour cream had been recently refilled on unit. Gave instruction to fully cool foods to below 45 F before placing on unit or hold foods under time as a control for safety. Lower portion of unit was holding foods appropriately. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 2 large pans of food held in upright with expired labels. Unit is holding below 41 F but both items exceeded 7 day hold time. Discarded items. |
|
23
|
0.50
|
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 Facility recently replaced menus and consumer advisory and asteriks were missing. Facility is printing advisory to add to menu. |
|
31
|
1
|
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 foods cooling from room temperature tightly covered and in large containers. Observed refried beans tightly covered. Removed coverings and instructed to correct method. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Open all reduced oxygen packaged fish before thawing. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drink glasses tightly wet stacked. Discussed and gave instruction. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed repairs needed at dishmachine prewash area. Remove all shelving with rust or corrosion. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed refrigeration handles and doors needing thorough cleaning. Frier needs thorough cleaning. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed faucets at can wash without backflow protection. Gave description of and instruction to provide. 5-205.15 Maintain a plumbing system in good repair.-P Observed handles and spigot at kitchen handsink not working properly. Repair needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed kitchen floor need tiles replaced and proper grouting. Water, grease, and debris is pooling in recessions. Gave instruction to repair.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors and floor drains in kitchen and dishroom need thorough cleaning. Gave instruction. |