| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 1 pt.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed brooms blocking access to handsink next to dish shelf. CDI: items relocated; handsink made accessible.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink close to dish shelf and handsink at front server line. CDI: paper towels provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. 1.5 pts. Observed raw shell eggs stored over RTE corn beef and raw schnitzel stored above cooked chicken wings in prep walk-in cooler. CDI: storage order rearranged; RTE foods moved above raw products. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. 1.5 pts Observed 2 large containers of beer cheese that had cooled from yesterday between 58-62F in prep walk-in cooler and one container of marinara sauce inside main walk-in cooler. CDI: both containers were voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment: 0 pts.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a large container of potato salad, crab dip, corn beef, and a container of ranch dressing all not dated inside prep walk-in cooler. CDI: products labeled with proper dates by PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
Yes |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. 1 pt. Observed quat sanitizer provided in spray bottle and buckets at strong concentration above 400ppm. It was determined that sanitizer was coming out of back prep area dispenser too strong. CDI: sanitizer was diluted and corrected to 200ppm during inspection.
Verification required by 10/7/17 |
|
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. 0.5 pts. Observed 2 containers of beer cheese in prep walk-in cooler and a container of beer cheese and marinara sauce inside main walk-in cooler that had cooled overnight in large batches with lid on. CDI: all products discarded by employee; proper cooling mthods were discussed with PIC. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment: 0 pts.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food without proper hair restraints. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 0.5 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on dish shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 1 pt.
4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep and grill cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed mutiple stained and deeply grooved cutting boards in kitchen. |