| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed one food employee change stations and tasks at the prep line and another food employee wiping gloved hands on soiled apron without handwashing. CDI - PIC educated employees and required them to stop and wash hands. -2- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 50 ppm or less quat sanitizer in the bar and juice bar. CDI - PIC refilled these with 200 ppm quat sanitizer during the inspection. REPEAT -1.5- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding cooked sausages and hollandaise sauce at 129-131F. CDI - PIC refilled steam well and increased the heat to reheat these items. -0- |
|
31
|
0.50
|
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 grits cooling in ice bath at 59F at the beginning of the inspection and at 61F 30 minutes later. CDI - PIC instructed food employee to place grits in walk in cooler in a shallow pan for cooling. -.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed Italian seasoning and other spices at the cook line without labels. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen and in the dining room. -0- |
|
45
|
0
|
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 flip top of the salad prep not working. CDI - Service tech onsite during the inspection. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at the faucet at the prep sink closest to the back door. Observed splash cup overflowing while dish washer in use. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 cracked and missing floor tiles near the dish machine and baseboard tiles missing under the clean drain board. -.5- REPEAT |