| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee preparing personal food on restaurant cutting board. Observed employee bottle drink stored above dry goods on dry good shelf. CDI- Employee food and drink removed. Cutting boards removed and cleaned. |
|
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 two deep and sealed pans of kidney beans for hummus cooling since midnight of last night at 60. CDI- PIC voluntarily disposed of beans. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stew stored in hot hold cabinet at 122, said to have been cooked 1.5 hrs earlier. CDI- Stew reheated to 165 on grill and hot held at 135 min. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce and tomato salad at 53-56 degrees that had just been prepped and stored above chill line. CDI- Out of temp salad moved to walk in cooler to chill below 45. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed pure bleach in use to sanitize band saw. Food contact surfaces need to be sanitized with proper strength sanitizer. CDI- Sanitizer re-made to proper strength.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pure bleach spray bottle not labeled. CDI- bleach diluted to sanitizer strength and properly labeled.
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicines stored above prep sink. CDI- Medicines removed. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 improperly cooled beans in deep and sealed pans and a pan of vegetable stew actively cooling in walk in cooler in a deep and sealed pan. CDI- Reviewed proper cooling methods with PIC, beans disposed of, stew placed in shallow vented pan to quickly cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources. Observed employee getting water for rice from 3 comp sink while dirty dishes were in sink. Employee then stored container of soaking rice on dirty side of 3 comp sink drainboard next to chemicals and dirty dishes. CDI- Rice removed.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of frozen raw chicken on floor of walk in freezer. CDI- Chicken stored off the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of dishes tight stacked while still wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusty hard to clean shelving in the walk in cooler, needs replacing or recoating.
Walk in cooler needs a threshold. Walk in cooler handle is broken, needs replacing. One rice warmer on cook line has broken missing latch, needing repair or replacing. |
|
47
|
0.50
|
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 dust accumulation on fans in walk in cooler and in restrooms needing cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. 3 comp sink hot water faucet handle above wash compartment is broken, non usable, needs repair. Use middle hot water sprayer for washing. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
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 wall at entry to kitchen with damage needing repair. Walls in men's restroom have some damamged areas needing repair. Need to re-caulk around restroom sinks. Acoustic ceiling tile above entry to kitchen in dining room is damaged around ceiling light, needs replacing. |