| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed in use personal employee water bottle with screw cap lid on prep surface in kitchen. In use employee beverages consumed in the kitchen must have a lid and straw and be stored away from food or food contact items. |
|
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 dicer and lettuce chopper stored as clean with food residue on blades. Numerous metal and plastic food containers stored as clean with residue present on food contact surfaces. CDI - PIC removed to dish are for re-washing. |
|
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 retried beans at 129f and pulled chicken at 108f in hot holding cabinets. CDI - PIC reheated to 165. Keep hot food above 135f when in holding. If food temperatures drop during preparation, reheat to 165f before placing into hot holding. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pans of prepared shredded cheeses and other TCS foods in line prep coolers filled from bulk containers with no date marking present. CDI - PIC applied date marks. When using bulk food to fill secondary containers, ensure the date from the bulk container follows the product until it is used or disposed of. Overall date marking system is in place and in compliance in walk in cooler and other storage cooler units. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. All sanitizer buckets holding wiping cloths observed in use in kitchen and in bar area with 0ppm quat in solution. Use test strips frequently to ensure quat sanitizer remains proper concentration. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed in use avocados at line unwashed with stickers still in place. All produce that is not received in ready to eat form must be washed prior to use. |
|
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. Observed multiple metal and plastic food pans stored stacked together wet at clean utensil storage area. Air dry pans before stacking together. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed multiple tongs, grill utensils and plastic small wares with melted/peeling/broken areas. Repair or replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed splatter, greasy residue, and/or food debris buildup on non food surfaces of multiple clean in place equipment items throughout kitchen. Clean frequently to prevent buildup. |