| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 [A] Eating, Drinking, or Using Tobacco (C). Food employees shall eat, drink, or use any form of tobacco only in designated areas.
-Employee energy drinks and tobacco stored in the sandwich prep RIC [moved to designated RIC].
-Drinking cups and water bottles stored on prep surfaces throughout the kitchen [recommend moving to designated areas].
CDI - Drinks and tobacco were moved to designated areas or discarded by PIC.
*Repeat |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C) Handwashing sink shall be equipped to provide water at a temperature of 100F or greater.
-Two handwashing sinks did not have hot water available when the dishwasher was running.
**See item #50. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Equipment and utensils shall be stored clean to sight and touch.
-Slicer has food residue present on the blade and pan beneath resulting from over a 24 hour period.
CDI - Discussed with PIC cleaning and sanitation of this piece of equipment; PIC will move the unit outdoors for proper cleaning and sanitation later today. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 [A] [2] Time / Temperature Control for Safety Food, Cold Holding (P): TCS food that requires refrigeration shall be maintained at 41F or less.
-Chicken and shrimp, thawed [prepared] today were stored in the cookline meat RIC at 45-44F.
-Chicken thawed [prepared] today was stored in the 3-door RIC at 60F.
-Waffle batter with raw shelled egg ingredient was stored at ambient at 48F.
CDI - PIC moved 60f chicken to WIC and placed in larger shallow pan to cool. PIC moved chicken and shrimp from cookline to WIC to cool. PIC vented foods for better heat transfer. PIC voluntarily discarded the waffle batter. REHS and EHS discussed with PIC potential methods to keep batter cool [TPHC, ice bath] and to avoid refilling the same container each time more product is needed. When internal temperatures of the cooling food were taken later, all food was cooling properly [see log].
*No points taken due to products being prepared earlier today and after corrective action were within the time parameters for cooling and education on keeping the batter cold.
*Repeat |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 [B] Time as a Public Health Control (P) (Pf): If time without temperature control is used the food is marked to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food.
-Times were not posted for TPHC foods.
CDI - PIC was knowledgeable about all aspects of operation and able to determine when the products should be discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P): Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service or single-use articles.
-Sanitizer spay bottle stored by handle on prep surface next to microwave.
CDI - PIC moved bottle to proper location.
*Zero points for one instance. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 [A] Food Storage - Preventing Contamination from the Premises (C): Food shall be protected from contamination by storing food at least 6 inches above the floor and where it is not exposed to splash, dust, or other contamination.
-Several boxes of vegetables food were stored on the floor of the WIC [outdoor], WIF and dry storage.
*Repeat |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Food employees shall wear hair or beard restraints while working with food, equipment or utensils.
-Two employees in the dishwashing area were not wearing a hair restraint.
-Waitstaff preparing cups of butter syrup without a hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C):Wi ping cloths shall be maintained in chemical sanitizer solution or dry.
-Damp [not in use] wiping cloth stored next to slicer. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C): Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants.
-Labels of strawberries and tomatoes in WIC indicate they are not pre-washed and will require washing. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 [A] Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): Single use and single service articles shall be stored at least 6 inches above the floor where they are not exposed to contamination.
-Several single use to-go boxes and other single-use products were stored directly on the floor in dry storage.
*Repeat |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 [A] Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in good repair.
-Door to Large WIC is rusted.
-Small WIC racks are rusted.
-Large WIC with floor separating.
*Repeat |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 [C] Equipment, Nonfood Contact Surfaces, and Utensils (C): Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-Pan below slicer has food residue resulting from over 24 hours.
-Interior and gaskets of RIC on the back cook line need additional cleaning.
-Prep sink requires additional cleaning [recommend cleaning and sanitizing before and after use].
*Repeat |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 [B] Capacity - Quantity and Availability (Pf): Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the establishment.
-Hot water was not available at the handwash sinks while the ware washing machine was in use; potential solution to discuss with plumber: check for a "in-line recirculation pump". The dish machine could be prioritized with this type of system.
**Verification needed on this item by Monday, April 6.** |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 [B] Repair not in accordance with law: Plumbing fixtures shall be maintained in good repair [leak, not imminent threat].
-Faucets to [2] handwash sinks are loose. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 [B] Covering Receptacles (C): Receptacles for refuse shall be kept covered with tight-fitting lids or doors.
-Door to trash receptacle left open. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
<<< 6-501.12 [A] Cleaning, Frequency and Restrictions (C): Facilities shall be cleaned as often as necessary to keep them clean.
-Cookline needs additional cleaning in high volume areas like the cookline and under equipment.
*Repeat; reduced to half credit for improvement. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C): Shatter-resistant light bulbs shall be coated.
-Shatter proof light bulbs are beginning to flake and peel. |