| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employee shall eat, drink, or use tobacco in a designated area to prevent contamination of food, equipment, single-service and single use articles. Observed employee drink being stored above food preparation counter where produce is being wash, cut and processed. CDI Employee drink discarded. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Food employees shall follow the cleaning procedure: rinse under clean, running warm water P, apply soap, rub together vigorously for at least 10-15 seconds, thoroughly rinse under clean running water and then dry hands without recontamination by using a protective barrier to turn off faucet. Observed food employee not rubbing vigorously for 10-15 seconds. CDI PIC had employee rewash hands to correct cleaning procedure. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Observed equipment and utensils deemed as clean with food debris and sticker residue. CDI Items were returned to 3 compartment sink to be recleaned. Observed tea urn nozzles with build-up. CDI Nozzles would be taken off, washed and sanitized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) Potentially hazardous food (Time/Temperature Control for safey food) shall be mainted for hot holding at 135 degrees or above. Observed chicken bites being held below 135 degrees. CDI Items were voluntarily discarded. REPEAT VIOLATION. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (A) Cooling shall be accomplished in accordance with time and temperature by: placing food in shallow pans, separating into smaller portions, rapid cooling equipment, stirring the food in a container placed in a ice watter bath, containers used to facilitate heat transfer, adding ice as a ingredient or other effective methods. Observed salad mix on cook line just processed above 45 degrees. Observed large plastic containers holding salad mix above 45 degrees. The containers were stacked and tightly sealed not alloweing transfer of heat. CDI Items were moved to walk-in cooler and lid was removed to allow venting. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 (E) Containers of chemical sanitizing solutions where wet wiping cloths are held, shall be stored off the floor. Observed one sanitizer solution bucket on the floor. CDI Sanitizer solution bucket was dumped and moved off the floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation/dispensing, food utensils shall be stored in the food with the handles above the top of the food and the container, clean portion of food preparation area, in running water, or in a container of water that is maintained at a temperature of 135 degrees. Observed food handles laying directly on raw chicken and french onions. CDI Food handles were removed from food, cleaned and stored above food and container. REPEAT VIOLATION |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) Single-service and single-use articles shall be stored in a clean dry location and where they will not be exposed to splash, dust or other contamination. Observed single service articles being stored in cabinets under drink station; location was wet and had soda build-up on the shelves. Make sure to store single-service and single-use articles in a clean dry location as well store to prevent exposure to splash, dust or other contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood-contact surfaces of equipment shall be kept clean to prevent build-up and debris. Observed food debris and build-up on reach in cooler doors (on the cook line), walls behind single-service and general area of 3 compartment sink. Increase cleaning frequency to prevent food debris and build-up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Receptacles and waste handling units for refuse, recylcables and returnables shall be kept covered after they are filled and with tight-fitting doors if outside food establishment. Observed dumpster doors and lids open. Make sure to keep doors and lids closed at all times. |