| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee working with raw meats using two sets of gloves (clear and blue) to handle raw product, then removing blue gloves and donning new blue gloves without changing clear gloves and washing hands. Handwashing is required when changing gloves and double gloving is not sufficient to prevent cross contamination. CDI: PIC corrected employees through instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brush stored in front handsink at start of inspection and observed the same handsink being used as a dump sink later during inspection. CDI: Employees instructed to only use handsinks for handwashing and no other functions. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three sanitizer bottles reading less than 100ppm QAC sanitizer. PIC stated that employees often fill sanitizer bottles with water. CDI: PIC removed all bottles and dumped contents, instructing employees that sanitizer bottles are only to be used for sanitizer. Bottles refilled with sanitizer from three compartment sink reading between 200 and 400 ppm QAC. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed hamburgers being pulled from grill with final cook temperatures between 149F-176F. Some burgers are hitting required temperatures while others are falling short. CDI: Instructed employees to place burgers back on grill for additional cooking. Final product temperature was 190F-200F after additional cook time. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flat of raw shell eggs holding at 55F after being left out on counter during breakfast rush. CDI: PIC stated that eggs had been left out for two hours maximum and had them taken to walk in cooler for rapid cooling. Facility is going to move to placing egg flat on TPHC for breakfast rush. REPEAT. Significant improvement has been shown since last inspection, thus points were not escalated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
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 lettuce, pico, and guacamole being held on time with no written procedure to accompany product. CDI: Procedures provided and filled out for all temps on TPHC. REPEAT. |
|
31
|
0
|
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 Observed freshly prepared salads cooling in a reach in holding unit at 53F in covered containers. CDI: Salads relocated to walk in and covered for rapid cooling. |
|
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 unlabelled spice shakers on cook line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans on drying rack above three compartment sink. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service cups displayed throughout facility with portions of lip contact surface exposed. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash vat of three compartment sink with 105F water during active washing. CDI: Sink refilled with hotter water (112F) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed raw meat reach in freezer in need of cleaning in the bottom of unit. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking at mop sink in back of facility. Leak is bad enough to have filled an entire bucket and needs repair. |