| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers and oranges stored over RTE green onions, milk and yogurt. CDI-PIC changed storage order and EHS explained if it comes in a box without a bag they are unwashed produce unless otherwise indictated. If product is in a bag it is washed. REPEAT. |
|
14
|
0
|
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 3 soiled metal pans stored as clean. |
|
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 potatoes on hotline below 135F. Discussed using time (TPHC) procedures for this item. CDI-PIC reheated potatoes to 170F and will be using time for potatoes from now on. Discussed keeping time stamps and discarding after 4 hours. |
|
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 pasteurized eggs sitting on counter with no temp control. Eggs were 56F. CDI-Food employee stated they had been there 1 hour, food employee voluntarily discarded. Put new eggs on ice, only put ice on bottom of container, discussed that ice needs to be surrounding product for proper cold holding. Only 1 item found, points de-escalated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 soiled towels on handsink, 1 soiled towel on prep counter. CDI-PIC took back to be washed |
|
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 wet stacking in dish drying area.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored over dirty side of 3-comp sink. Observed splash happening while PIC was washing dishes. Suggested moving dishes to a different area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed door handles missing on most FOH cabinets. Observed ice machine line leaking into a bucket at server station, PIC explained this is because the water line backs up onto the floor so they use a bucket to catch water and remove it frequently to empty. |
|
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 area under grill with grease build-up. Observed handles on prep units in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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. Observed splash residue on ceiling tiles in kitchen area and areas of low grout throughout kitchen. Corners of floors with food debris. REPEAT. |