| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash: Wash hands when moving from working with raw animal foods to ready-to-eat foods: Observed employee preparing to put on gloves between working with raw chicken and ready-to-eat food. CDI- stopped employee and had him wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Effectively separate raw animal foods to prevent accidental cross contamination. Observed raw fish over pretzels in reach-in cooler. CDI- moved to proper location. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling: Cool foods from 135 F to 70 F in two hours and from 70 F to 45 F in four hours. Observed pasta, cheese sauce, mac and cheese at 50 F tightly covered from two days previous. CDI- all cooked foods out of temperature voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control: When holding food on time instead of temperature, label all batcheds of food with time removed from temperature control and time to be discarded. Observed fried chicken chart incomplete. CDI- left time holding document. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide approved Consumer Advisory on all menus for raw or undercooked animal foods. Observed menus without approved CA, but menu to be printed was produced, and stickers to go on existing menus were made and affixed during inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers: Properly label all chemical containers. Observed bottle of sanitizer unlabeled. CDI- labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods: Cool foods by approved means to acheive temperature parameters. Observed foods tightly covered in walk-in cooler at 50 F from previous days. Observed inadequate ice baths used for cooling. CDI- added ice to ice baths, discarded covered foods. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises: Provide large containers for atorage of panko in dry storage. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation: In between uses store cloths in an approved sanitizer. Observed cloths damp laying out on surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed some shelving in walk-in cooler to be peeling and rusting. Replace or have professionally epoxy-dipped. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Replace missing tiles in basement where mop sink leak caused damage. |