| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling soiled dishes and then handle clean dishes without washing her hands in-between. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over diced vegetables in an reach in cooler and raw eggs stored above squash in the outdoor walk in cooler. CDI- storage rearranged. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC indicated the country style steak is not cooked to completion (155F) the first time the product is heated and is heated initially to allow the breading to bind to the meat. CDI- instructed PIC to discontinue this process and to cook the country style steak to an internal temperature of 155F or greater the first time it is heated. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 chili in the walk in cooler without a datemark and an opened package of hot dogs in a flip top reach in cooler without a datemark. CDI- products were dated. Improvements made since last inspection. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete consumer advisory on the breakfast menus. Ensure all items that can be sold undercooked (eggs, steak) are asterisked (*). Also include the statement "*these items may served raw or undercooked*" at the bottom of the menu. VR within 10 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle not labeled. CDI- label added. |
|
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 hydrated hash browns cooling in a high volume (>2 inches) container in the walk in cooler. Observed vegetable soup and meatloaf being stored at room temperature to cool while the foods were below 135F (see chart). CDI- items were placed into the walk in freezer for cooling. Cooling methods handout provided today. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle and olive buckets stored on the floor in the walk in cooler. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee working in the kitchen without a hair restraint on. |