| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverages stored throughout on steamers, prep tables, and facility storage/ dry goods areas. CDI- PIC Sous chef Josh corrected all storage. REPEAT |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at handsink at wine bar area. Prep area was in use by deli employee's for active preparation. PIC advised of damaged towel dispenser. CDI- Papertowels placed at dispenser. Repair dispenser. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. One of four pans of corn beef in warmer in main preparation kitchen not under temperature control. PIC advised that it had been removed to be cut for tasting to ensure quality prior to serving, then placed back in the warmer. CDI- PIC placed back in the oven for reheating. PIC was advised to ensure temperature control prior to placing back in the warmer for hot holding. (0pts) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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. Carrot soup and cauliflower soup cooling in walk in cooler. Ice wands observed in both containers. Temperatures taken of both, then additional temperatures taken. Soup temperatures either remaining or warmer. CDI- PIC had both moved to the freezer and employee was asked to stir both frequently. See chart for temperatures and times. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing watch during utensil washing/ preparation. Remove all arm jewelry. (0pts) |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths used under cutting boards during active food preparation. Discontinue use of wet cloths under cutting boards. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Utensils stored as clean being stored in sanitizer at the bar area. Discontinue storing clean utensils in sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans stacked together tightly while wet. Allow all utensils to air dry before nesting them together. (0pts) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets in prep coolers. Replace torn gaskets. (0pts) |