| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P Ensure that team members are washing hands according to the correct hand washing procedure. Employees are to rinse hands with warm running, water, apply soap and rub together vigorously for 10-15 seconds, rinse hands under clean water, and use a paper towel to dry hands. Following this procedure team members are to avoid recontamination by using the paper towel to turn off the faucet. Observed an employee use bare hands to turn off faucet. Manager was briefed on the retraining of team members on proper procedure. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114(E) Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed lactic sanitizer at the 3 comp sink not mixing to the correct strength. Lactic strength was seen well below required concentration. Eco lab was called and corrected the concentration of lactic sanitizer from 3 comp sink during the inspection. |
|
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 sausage under hot holding at a temperature of 129F. Sausage was reheated during the inspection to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods prepared earlier this morning such as pizza flatbread at temperature of 43F, portioned chicken at (48F), Quinoa(43F), turkey sandwich (50F), turkey (over stacked (48-49F), pepperoni(48F) and cheese(45F). Foods were moved to walk in unit to cool below 41F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets with lactic acid sanitizer that tested to be too strong. Sanitizer was discarded and remade with he correct concentration. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Ensure that foods are being thawed either under refrigeration, running water 70F or below, or part of the cooking process. Observed smoked chicken under running water thawing at 81F. Manager was instructed too pull chicken from freezer at an earlier time to thaw faster or add ice to the running water to meet the 70F or below temperature. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C Flies observed inside of food establishment on the main line and beside dish washing area. Be vigilant in efforts to control pests. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stacked in a manner that allows them to effectively air dry. Observed some dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking to prevent further air drying issues. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single service items inverted to prevent possible contamination. Observed bowls on the line left open ended during the inspection. Food establishment also has to go cups over stacked. Bowls inverted during the inspection. |