| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food on a shelf in the kitchen. CDI - removed. Repeat. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed the dishwasher handling soiled dishes and then clean without washing their hands. CDI - PIC instruction when the violation was pointed out.
2-301.14 Wash hands after activities that contaminate them. -P Observed a food worker wipe his nose with his gloved hands and then go right back to working the expo line with food. CDI - instructed to wash.
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 two employees wash their hands properly except for recontaminating them on the handles of the hand sink. CDI - instructed to use a barrier like a paper towel available at the hand sink to avoid this. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Bar hand sink was without paper towels. CDI - provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed sliced cheese placed directly on a shelf in the line cooler and also touching towels. CDI - removed. |
|
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 cooked potatoes on the line as low as 110F, unsalted butter at 114F and creole sauce at 116F. CDI - reheated to 165F. If facility has inadequate hot holding capacity, add more. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushrooms at 64F and onions at 67F in the prep cooler. CDI - discarded. Observed raw bacon on a sheet pan in the kitchen at 67F. CDI - cooked. Items that need to be held out during service can be put on time as a public health control like other items in the facility. Holding at room temperature without time is a violation. Repeat violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 items such as chicken salad, tuna salad, pasta salad etc in the flip top were not date marked. Multiple batches of these products are made and put in quart containers and it is very unclear when these products were made. Observed ham in the cold hold drawers not date marked. CDI - instructed to date prep coolers in addition to bulk containers.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed black bean burgers on day 9 in the walk-in refrigerator. CDI - discarded. |
|
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 chorizo was 87F in the prep cooler and approaching 2 hrs since it was cooked. Moved to the walk-in and was 55F about 15 min later. CDI. |
|
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. Keep the walk-in cooler vents clean. Observed with build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open. |