| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI- paper towels were provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging Observed potato skins, chicken tenders in containers with no lids in the chest freezer. Observed pita bread without packaging. CDI- PIC wrapped pita and added lids. -REPEAT- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. - Observed slicer soiled with dry food debris. CDI- Slicer was taken apart the cleaned and sanitized. -REPEAT- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions, cooked mushrooms and grilled peppers temped below 135F at the cookline. CDI- PIC voluntarily discarded. Provided TPHC SOP See #22 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice prepared 2 days ago temped at 44F. CDI- PIC voluntarily discarded the rice. All other temperatures in the reach ins and cooler we all below 41F. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 grilled onions, cooked musrooms and grilled peppers on Time rather than temperature control. PIC stated they are discarded after 2 hours. Observed no written procedures for these products to be on time. CDI- TPHC form filled out for grilled onions, cooked mushrooms and grilled peppers. |
|
41
|
0
|
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 ice cream scoop in standing water on the prep table. |
|
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 walk in cooler shelving in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 hvac vent and intake covers accumulating dust a grease. -REPEAT- |