| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
Observed several items through out establishment not being held to 41 or below inside ice baths. Observed cheese for chili in counter top by grill. Observed cheese sitting on top of prep top ledge. Observed several different pieces of raw meat sitting on cutting boards table by grill. .
EHS recommends items that are being kept out for service be kept in an ice bath. REPEAT
VERIFICATION IN 3 DAYS |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P Observed sanitizer bucket on prep table. Ensure buckets are stored on bottom shelf of units to prevent contamination. VERIFICATION IN 3 DAYS. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Re-label the sugar bin in the back storage bin. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-304.13 - Linens and Napkins, Use Limitation: Linens and napkins may not be used in contact with food unless they are used to line a container or the napkins are replaced each time the container is refilled for a new CONSUMER. Observed linen rags being used to cover raw meat from ambient meat on prep table. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B)(2)- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages covered or inverted and protected from contamination when not in use.
Observed plates stored up in the grill cooking area. Observed plates stored up and subject to patrons walking through at grill area. Move the plates to a different location. Invert all plates in kitchen area at grill. Or cover appropriately when not in use.
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking throughout establishment in clean dish rack and rack above prep sink. Ensure proper air drying is occurring before stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
Observed walk in cooler and freezer gaskets broken. Walk in Freezer door not shutting. Walk in units need to be replaced. Shelving rusting in the walk in cooler. Observed WIC flooring rusted showing signs of deteration. Observed gasket torn in prep unit middle door of service line. Observed gasket torn in prep unit by RIF.
Repeat.
4-101.17 - Wood, Use Limitation: Wood and wood wicker may not be used as a food-contact surface. Hard maple or an equivalently hard, close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks. Observed large wooden cutting boards in kitchen not in use and used to hold raw meat for service. Per manager, boards are used to place raw steaks on. PIC is actively working on changing out all wooden board to a hard maple board.
4-202.16 - Nonfood-Contact Surfaces: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed container in RIC with cracked lid on top. Ensure when lids or containers are no longer smooth and easily cleanable they are discarded. CDI- PIC switched lid and voluntarily discarded cracked lid. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
Clean gaskets and shelving throughout the facility. Observed microbial growth on spray nozzle at dish compartment sink. Observed minor debris inside microwaves. Observed minor debris inside ledge of ice machine that does not come in contact with ice. Clean frequently to avoid accumulation. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 6-101.11 - Surface Characteristics: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed walls in dish pit in need of cleaning/repairing. PIC is aware and has attempted to clean but it is now stained onto wall. PIC is looking at options for repair.
Floors had been repainted previously but are starting to deteriorate again. REPEAT. Observed missing or peeling caulking on handsinks/ prep sinks. Repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed several employee items scattered throughout establishment in units. Ensure employee items are placed in designated area and if kept in units. EHS recommends placing bin in bottom shelf labeled "employee only" for employees to place their items. Items were found in top shelf of WIC, drink beside dish machine, and phones on top of prep table. Observed personal backpack stored on rack with clean linen.
6-303.11 Intensity - Lighting (C) Observed 4 light bulbs blown in kitchen preparation area. |