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| Critical Violations SHOWN in RED |
|
| NA=Not Applicable | |
NO=Not Observed | |
CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee leave from kitchen to retrieved bread, then change gloves without washing hands. CDI- Employee was trained on when to wash hands. Employee washed hands. REPEAT. Full points
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employees wash hands and cut off faucet with bare hands. CDI- Employees rewashed hands. |
| 7 |
0 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartender collect a piece of fruit with bare hands. CDI- Fruit was discarded. |
| 19 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed salmon on rack on grill that was 131 F. Employee stated that salmon was cooked and placed in rack less that twenty minutes ago. CDI- Salmon was reheated to 165 F. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted mushrooms, pork belly, sausage, shredded cheese, and ranch dressing in refrigerator near grill that were all above 41 F. Also, observed corned beef reuben sandwiches, tossed salad, and boiled eggs in prep cooler that were all above 41 F. Items were in cooler and refrigerator since this morning. CDI- All items were discarded. REPEAT. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Items on cold bar near grill were not labeled with time in time out stamps as instructed by paperwork. PIC stated that the items were changed out recently for lunch switch. CDI- Labels were placed on items to reflect time in time out. REPEAT. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies around bottles at bar area. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a tray of grilled chicken breast stored directly on top of reuben sandwiches in prep cooler. Also, observed container of grilled chicken stored directly on top of sliced lettuce in prep cooler. CDI- Reuben sandwiches and sliced lettuce were discarded. |
| 42 |
1 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet in dish area. CDI- Containers were seperated and allowed to air-dry. REPEAT |
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