| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not providing required chlorine sanitizer concentration and tested below 50ppm as registered on test strips. Manager tried to prime equipment but unable to provide proper sanitizer level. EcoLab contacted while on site and facility to use sanitizer at 3 compartment sink to sanitize equipment. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed Chicken salad, cheeses, cut tomatoes, cut lettuce in flip top prep unit between 49-57 degrees F. CDI, items were relocated to walk in cooler to rapidly cool. Ensure all TCS foods maintained at 45 degrees F and below. Return visit to be made to ensure that refrigerator is calibrated and all TCS foods are held at required temperature by 7/23. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 - Observed deep container of cut melon cooling in walk in cooler tightly covered. Observed chicken cooling on rack in kitchen. CDI, operator transferred to shallow containers and relocated to walk in to rapidly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed food handler employee with beard not wearing beard restraint |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on top of prep and counter surfaces. Observed wet cloth used to stabilize cutting board. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service lids stored within 6 inches of the ground and coffee filters uncovered/unprotected at beverage area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dish machine not providing proper sanitizer concentration. EcoLab contacted. Observed flip top prep unit no holding temperature on top for some TCS foods and had ambient air temperature of 45 degrees F. Effective January 1st 2019, all TCS foods are required to be held at 41 degrees F and below. |