| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Multiple employees observed changing single use gloves and donning new ones without first washing their hands. Food employees must wash hands before donning gloves to initiate a task that involves working with food.
CDI - PIC discussed handwashing with the employees and the employee discarded their gloves, washed their hands, and then donned new ones. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf): Two dented cans observed on the can storage rack. Food packaging has be in good condition, intact and protect the food inside.
CDI - PIC removed the cans from service. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): REPEAT Raw shell eggs stored over ready to eat peppers and onions in the right make unit reach in. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
CDI - PIC relocated the eggs to the bottom shelf and the ready to eat items to the top shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): Dish machine chlorine sanitizer measured 0 PPM when tested. Further observations revealed that the hose supplying chlorine sanitizer was disconnected. Maintain sanitizer at correct concentrations when being used to sanitize.
CDI - PIC was able to re-attach the sanitizer hose and the machine measured 50 PPM. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P): 1/3 pans of lunch menu items were placed on top of 1/3 pans of breakfast items already placed in the Steamwell with the intentions of reheating. Greens that were sitting on top of the Steamwell measured 86F. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service.
CDI - All items were moved to the stove to be reheated and then placed into the Steamwell. REHSI discussed proper reheating procedures with PIC. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P): Cooked elbow mac sitting on prep table measured 69F and PIC stated that the elbow mac was cooling. Chicken pot pie filling prepared yesterday was stored in a deep plastic container with a tight fitting lid and measured 58F. Mashed potatoes prepared yesterday stored in a deep plastic container and tightly wrapped with plastic. Chicken wings prepared yesterday were placed into a plastic bus tub that did not allow for adequate cool air flow and measured 45F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F.
CDI - Elbow mac was reheated to 172F. Chicken pie filling, chicken wings, and mashed potatoes were voluntarily discarded by PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): REPEAT Pitcher of pooled raw eggs measured 46F and a container of buttermilk measured 56F. Maintain TCS foods in cold holding at 41F or less.
CDI - The pitcher of eggs was used within 30 minutes The buttermilk was voluntarily discarded by PIC. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Three large buckets of cooked peppers and onions in the walk in cooler did not bear a date. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect.
CDI - Prep dates for the peppers and onions were confirmed with kitchen staff and the appropriate date was added. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): One bulk container of white powder did not bear a label. Multiple sauce bottles throughout the establishment did not bear a label. Breading bins do not have a label. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) REPEAT: Multiple boxes stored on the floor of the walk in freezer and coolers. Multiple bottles of oil stored on the floor. Store food in a clean, dry location, not exposed to contamination. Foods must be stored at least 6 inches above the floor. Potatoes removed from trash can during inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Multiple persons in kitchen working with and around open foods without hair and beard restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Wet wiping cloth being stored on a cutting board, and on a prep table by the slicer. Store sanitizer containers used for wet wiping cloths off the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): Single service cups beings stored on front counter without protective covering. Single service and single use articles shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Additional floor and wall cleaning needed throughout the establishment including but not limited to: both walk in coolers, the warewashing area, and the make line. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) - REPEAT- Employee food and medication is comingled with establishment food throughout. Multiple employee drinks stored on prep tables, and shelving where clean utensils are being stored. Use designated areas for the storage of employees' personal items. |