| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Pan and cloth stored in handwashing sink in the wine bar area. CDI- PIC Stephanie removed. Maintain access to handwashing sinks for use. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Unwashed bell peppers stored over washed and cut produce, unwashed peaches stored over ready to eat lettuce in walk in cooler. CDI- PIC Joshua corrected storage immediately. (0pts) |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some small dried debris on the saw in the meat department. Mold like build up on tea urn nozzles at bar area stored as clean. CDI- all removed for cleaning. |
|
31
|
1
|
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. Lettuce cooling in prep cooler in large amount and twice backed potatoes cooling on sheet pan on prep table at room temperature. Recently cut soft cheese cooling in open air cooler. All required intervention to allow for rapid cooling. REPEAT. CDI- all placed in walk in cooler for rapid cooling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Packaged ground turkey being thawed under running water in the meat department. Employee advised that they use cold water to thaw. Cold water tempting at 80F from the faucet. CDI- Ice added to container and placed in walk in cooler by employee to continue thawing process. (0pts) |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use oil bottle, container of sugar, and small container of salt and pepper not labeled as required. CDI- PIC labeled all. (0pts) |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two employee's wearing watches during active food preparation and utensil washing. Remove watches. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One cloth in sanitizer not submerged and one container of sanitizer with cloth stored in it stored on the floor. CDI - all storage corrected. (0pts) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than ten containers in back main prep kitchen stacked tightly together while wet. Allow all to air dry for nesting together. REPEAT. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Bagged clean linens stored directly on the floor, stored boxed glasses/ utensils stored directly on the floor. Discontinue storing items on the floor. |
|
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. Some dust debris on ice scoop cover and under countertop equipment. Cleaning is needed. (0pts) |