| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 Observed employee return from walk in cooler and continue food prep without washing hands or changing gloves. CDI - Hands washed. - 0 - |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef. Observed raw bacon stored above RTE pork. CDI - Storage order rearranged.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges stored over RTE foods. CDI - Storage order rearranged.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw mushrooms stored in between raw bacon and raw shell eggs in RIC. CDI - Storage order rearranged. - 1.5 - |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obsrved multiple plates stored as clean with food debris present. Observed plates stored underneath steam well on cook line with water build up. CDI - PIC moved items to dish machine to be W/R/S. - REPEAT - - 3 -
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer for 3 comp sink in need of priming. CDI - PIC was able to correct concentration on site. Called Ecolab to check sanitizer. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook of some wings between 154-159F. CDI - Wings were cooked to 184F. Ensure raw chicken is finished to an internal temperature of 165F before serving or cooling. - REPEAT - -1.5 - |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cheddar/mozzarella cheese mixture in grill drawer, open feta cheese, cut red cabbage, and preppared lettuce without dates marked. CDI - PIC date marked items. - 0 - |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen, cooked pork thawing in prep sink full of water. CDI - PIC moved pork to walk in cooler. - 0 - |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 few seasonings and bottle of margarine without lables. CDI -PIC labled items. * Points not escalated due to improvement from last inspection * - 1 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets throughout facility reading 0-50ppm of QUAT sanitizer. CDI - PIC corrected sanitizer concentration. - 0 - |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI - PIC closed door. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and wallet on top of prep surface upon arrival. CDI - Items moved. - 0 - |