| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Repeat non-compliance: Kitchen manager stated that employee health agreements were not signed for all individuals working.
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P
CDI, signed during inspection. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
Observed employee use gloved hands to collect dirty dishes, handle food, clean prep sink, and handle food again without washing hands and changing gloves. Remove gloves and wash hands after handling dirty items prior to handing clean items or food. CDI, operator informed staff of proper hand washing and food handling procedures.
2-301.14 When to Wash - P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed sliced melon on cold hold bar at 54 degrees F. Operator stated that food is held on either time or temperature. Facility must select time or temperature. All time requirements must be in compliance. Contact inspector prior to switching to time to ensure that all requirements are met. Observed butter packets on counter at hot bar at 66 degrees F, PIC stated that packets are put in freezer after service, CID discarded. French toast mix on sandwich unit not in refrigerated portion at 49, contains pasteurized eggs, CID discarded, keep refrigerated or on ice in metal pan.
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Mellon discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
Observed fried chicken dated marked discard 5/16 in refrigerator. CDI, discarded by PIC. Discard all food on the discard date.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed sausage patties not properly cooling, covered in reach-in refrigerator, CDI uncovered and placed in walkin cooler, 145 degrees F at time of correction.
3-501.15 Cooling Methods - PF |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloth in sanitizer at 100 ppm, sanitizer states 150 ppm is required to meet proper sanitizing for solution. Check sanitizer solutions to ensure proper concentration.
3-304.14 Wiping Cloths, Use Limitation - C |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed one pan wet, not properly air dried prior to stacking.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed one damaged frying pan. Keep utensils in good repair. Observed dirty slicers in kitchen stored as clean.
4-202.11 Food-Contact Surfaces-Cleanability - PF |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed liquid on floor from chicken in walking cooler, CDI.
4-602.13 Nonfood Contact Surfaces - C |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed liquid on ground from trash compactor. Keep receptacles in good repair.
5-501.15 Outside Receptacles - C |