| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands, then touch faucet handles to turn off water. CDI-EHS made employee re-wash hands and turn off handles with a paper towel. Handwashing was much improved afterwards. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Obserevd handsink by the front grill had a metal pitcher sitting in it. Handsink at the bar had a metal cup sitting in it. CDI-PIC removed items and took them to be washed/rinsed/sanitized. Handsinks are only for handwashing. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed, boxed japalenos and oranges sitting over RTE milk products. CDI-PIC moved produce to produce shelf. REPEAT.
PIC did not sign due to Covid protocols |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pieces of grilled chicken sitting in hotwell below 135F (119F & 120F). CDI-PIC voluntarily discarded. REPEAT. |
|
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 unsalted butter sitting on top of grill, melted. Cream cheese in prep unit (61F) salsa in prep unit and in reach in (52F), feta in prep unit (56F) . Eggs by grill at 44F. Food employee explained items were made this morning around 7:30am. CDI-PIC moved items to the WIC to cool properly. A prep unit is not the appropiated place to cool. Eggs will now be added to time procedures, PIC is considering doing it with butter as well. PIC added time stamp to butter and eggs temporarily. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salsa in prep unit and in reach in (52F), feta in prep unit (56F) . Food employee explained items were made this morning around 7:30am. PIC explaiend they also use prep unti for cooling plastic contaienr of tuna & potatoe salad. CDI-PIC moved items to the WIC to cool properly. A prep unit is not the appropiated place to cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled towel sitting on cutting board. CDI-PIC removed and placed in dirty towel bin. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 scoops used for pancake batter bveing stored in 80F water. PIC explaiend this helps batter not stick. CDI-PIC removed container of water and replaced it with a clean dry container. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
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 the wash side of the 3-comp. CDI-PIC moved to the sanitize side of 3-comp. REPEAT. |
|
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 ice machine not producing ice. Observed two soap dispensers not attached to wall. Observed two paper towels holders not working. Observed water leak under the soda machine. Condensation building up in the air vents. |
|
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 food employee washing two pots and washed with soap and water, but no water in the 3-comp, and they did not placed in the sanitizer. CDI-PIC explaiend wash/rinse/sanitize. |
|
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 soda machine backsplash in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 low grout throughout kitchen area.
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 air vents in need of cleaning. REPEAT. |