| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 2 food employees not vigorously rub hands for 10 to 15 seconds when washing their hands and staff turn faucet off with their bare hands after hand washing. CDI by instruction. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
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. Repeat. Observed vegetable burger stored with raw beef in low prep refrigerator. CDI, foods relocated for proper storage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine not providing required sanitizer. Manager attempted to prime sanitizer and it would work but then would not provide required concentration. Staff to use dish machine to wash and rinse but will sanitize at 3 compartment sink. Repeat. Visit to be made to ensure long term compliance of dish machine by 10/21.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice machine in need of cleaning and accumulating black soil residue on barrier and top interior area. |
|
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 standing freezer not working or holding TCS foods at required temperature. Observed all TCS foods in unit overnight according to staff and between 48 and 52 degrees F. See temperature observations above and foods voluntarily discarded and denatured by staff. Visit to ensure unit is repaired for long term compliance of tall freezer by 10/21. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pico cooling in prep unit in covered container that was prepared in morning. CDI, pico transferred to shallow pan to rapidly cool. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed 2 employees preparing food without a hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some clean linen at 3 compartment sink stored with soiled linen in bag. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed tall freezer and dish machine not working. Visit to be made by 10/21 to ensure long term compliance and equipment is calibrated. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some soil accumulating on top of dish machine. |