| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed workers use clean hands to turn off faucets, rather than a barrier. Observed worker move from dirty dishes to clean dishes without hands. CDI- behaviors corrected with education and rewash |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed 2 sinks in need of handwashing signs, left with PIC. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed pallet of flour under severe ceiling damage, CDI, moved while onsite. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed baked beans at 68F in warmer, gravy 64F, in warmer. Reheated to 174F and boiling respectively. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed newly printed brunch menu lost the asterisk for undercooked offerings, i.e. burger, salmon, egg. PIC will hand mark the brunch menus until a reprint is completed. Observed process begin while here. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cut leafy greens densely packed into plastic bags, cheese trays wrapped tightly. Allow products to cool. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing under running water at 80F. CDI- product pulled and panned for cooling in the walkin. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
.4-502.11(A) Maintain utensils in good repair. Observed fryer baskets, tongs in need of replacement. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryer area w/grease deposits, in need of general cleaning. |
|
52
|
0.50
|
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.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed out the backdoor back up of trash and storage. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed back area in need of cleaning and removal of items not pertinent to business. |