| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
Yes |
2-301.14 When to Wash - P Observed hands not being washed after glove changes. **2-301.14 Wash hands before donning gloves and between gloves uses.-CDI through verbal instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation - PF Observed hand sinks in bathrooms only reach 95F. Shall reach a minimum of 100F. Verification required.
6-301.11 Handwashing Cleanser, Availability - PF Observed no soap or paper towels at hand sink over in bar area. Keep stocked with soap and paper towels. CDI-soap and paper towels put at hand sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed sanitizer and hot water in 3 comp sink murky. Change out more frequently. CDI- water was emptied and new soapy water and sanitizer was run. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14 Cooling - P Observed TCS foods left on speed rack double stacked in containers and tightly wrapped in tinfoil in aisle to cool without proper cooling procedures in place. Food needs to be actively cooled and monitored. **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 Verification required |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed soy curls in flip top at 56F and jack fruit at 46-48. **3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI both items disposed of. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed kale in walk in cooler at 42F date marked 5/7. Shelf life on TCS RTE food 42-45F is 4 days with day 1 being day of prep. CDI- kale disposed of. |
|
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 blanched french fries cooling with lid present. Vent container while cooling. -1- REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used for sanitizing on cutting boards. Keep in sanitizer solution between uses. -0.5- Repeat |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C Observed fries cutting table with screws removed resulting in holes in top of table. |