| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(A) Cover and store employee drinks to prevent contamination of food or utensils. Observed two open water glasses stored above facility food on shelf in cook line. -1- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed one employee loading soiled dishes in dish pit and then unloading clean without handwashing. Observed another food employee leave cook line, handle soiled handles on walk in and flip top without handwashing. Hands were wiped on soiled apron between hand dispensing salad ingredients. CDI - PIC instructed handwashing. -2- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at bar sink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting board and knife store in basin of handsink marked for handwashing only. CDI - PIC removed items to restore access. -1- |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened bag of bread stored directly on high shelf in dry storage. -0- |
|
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 Observed buildup on the probe of the food thermometer, on the back side of slicer blade, on melon press, on table mounted can opener and on utensils stored as clean. -1.5- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice and mac and cheese hot held on top of stove and TCS foods below 135F in steam table without water. Mac and cheese was 137F. CDI - PIC voluntarily discarded rice and filled steam table for adequate hot holding. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked green beans date marked 11/12 in walk in, reach in and at cook line and unlabeled chicken salad in flip top without date mark. CDI - PIC voluntarily discarded. -1.5- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Observed house made sauces placed on time at room temperature without time stamp or written procedure available. -1- |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing disclosure on blue plate special menu. VR no later than 12/5/2019 to ensure menu has been corrected to add disclosure statement. REPEAT -1- |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed frozen shrimp thawing in standing water in prep sink.-.5- REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Observed no labels on working containers of oils at cook line. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 boxes of food stored directly on floor in walk in freezer. -1- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on cook in cook line. -0- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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. Observed food debris in bottom of sheet pan used for storing clean utensils and soiled knives stored with clean knives. -.5- |
|
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 buildup on the handles of reach in, on outer casing of thermometer. -0- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on trash bin in women's restroom. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall behind dish machine and behind ice machine. -0- |