| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hand sinks in bathrooms to be dispensing very hot water that may scald and/or prevent proper handwashing for both patrons and food service employees - hot water in men's room measured at 128F, hot water in women's room measured at 117F. Need to have adjusted so that hot water is very close to 100F to facilitate proper handwashing. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cauliflower and unwashed mushrooms stored over RTE foods such as cut fruit, bags of lettuce, cut green onions, etc. Need to store these items below any RTE foods. Need to use appropriate scoops to dip foods; found single service paper cup in quinoa, need to use scoops with handles to dip foods so that handles can be kept out of foods. VR needed. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and stickers on some pans, lexan. Need to thoroughly clean and monitor before placing back on shelves to use. Also observed inside of ice machine with slime layer inside. Need to clean regularly to keep this from occurring. VR needed.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - observed dishmachine delivering 0 ppm chlorine - repair person called, in route. Need to monitor daily and assure that there is sanitizer in the chemical container and that a minimum of 50 ppm is being delivered to sanitize utensils. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, taziki sauce, backed potatoes, hummus, cooked vegatables above 41F. Do not leave on counters when not directly working with food, need to adjust temperatures in front prep coolers. Will return to see if all foods are being properly handled and if all refrigerators are properly working. VR needed. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
Yes |
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 cooked quinoa in deep pan with lid, tightly covered. 4th consecutive violation this calendar year. Risk control plan needs to include putting items in thin layers and uncovering to cool quickly. VR needed. |
| 34 |
0 |
Thermometers provided and accurate |
No |
No |
No |
No |
No |
4-302.12 Food Temperature Measuring Devices - PF Observed some thermometers in refrigeration units missing such as front grab and go unit, a couple of reach-in refrigerators in kitchen. VR needed. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All persons handling food need proper hair restraints, beard restraints. Observed persons with no hair restraints, beard restraints handling food. |
| 39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed towel on counter with food debris on it and moist. Dirty towels must be removed from use and replaced with clean towels; wet towels must be discarded to wash and clean towels that are wet must be placed in clean sanitizer solution. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans in kitchen stored/stacked wet. Must thoroughly air dry prior to storage/stacking. |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Drink cups at registers are not protected. Put in dispenser to prevent contamination or keep in plastic sleeves to protect mouth contact surfaces. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed majority of cutting boards, both moveable and in place on prep refrigerators to be badly scarred and not easily cleanable or able to properly sanitize. Replace or have professionally planed smooth. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-602.13 Nonfood Contact Surfaces - C Need to clean walk-in shelves - observed some mold, food debris on these which can fall into food below. Need to clean dish machine racks - dark build up on these which may contact "clean" items after a wash/sanitize cycle. Need to clean inside of dish machine - slime build up inside dish machine. |
| 52 |
0.50 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster to have sliding door that will not properly close. Have unit replaced with dumpster with properly tight-fitting lids. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Observed dust on some ceiling vents. Need to clean with frequency that prevents buildup of dust. |