| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Oberved employee drinks stored on racks in reach in and walk in units and observed half eaten dessert stored with plates in reach in freezer. Repeat. |
|
6
|
4
|
Hands clean and properly washed |
No |
Yes
|
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 employees not washing hands after handling trash and soiled walk in cooler handle and changing tasks from food handling. CDI hands washed. Repeat. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees working with torn gloves, wipe gloves on clothes, use gloves to go in walk in and continue food prep, and push trash down in garbage and continue food prep. CDI gloves changed. Repeat.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw salmon and broccoli florets prepped at same back sink. Raw an RTE foods shall be prepared in different locations. CDi items moved to separate locations. Repeat,
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple food items throughout facility that was not actively cooling and uncovered. CDI items covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed dish machine only reach max heat of 158F. Booster heater not operational. CDI machine coverted to chemical. Verification required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed plates, small bowls, sauce cups, ramakins, mixer bowl, blenders, spoons, and preforated pans soiled with debris. CDI items moved to dish for cleaning. Repeat.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean before use and before storing. Observed employee wipe food debris from thermometer with gloved hand and not sanitized. CDI sanitized. |
|
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 batches of mash potatoes in hot box and steam well holding at 136-122F and broccoli casseroles at 93F in the center. CDI items pulled for reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed tomatoe vinegarette, ranch dressing, cesar dressing, diced chicken, diced tomatoes, shredded cheese, cole slaw, cabbage, spring mix, salsa, sour cream, shredded lettuce, chipotle mayo, and mozzerella cheese at 50-68F in prep top. Prep tops in 3 units that were not turned on and holding foods above 45F overnight. Observed cole slaw, mayo, and dressing in waitstaff reach in above 45F. Milk in bar reach in at 50F. CDI items discarded and units turned on and working. |
|
21
|
3
|
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 tomatoe vinegarette, diced tomatoes, ranch dressing, diced chicken, diced tomatoes, mozzerella, cabbage, slaw, salsa, pico, spring mix, lettuce, potato skins, pasta, grilled chicken breasts, boiled eggs, whole potaoes, milk, and vegetable mix bags not dated. Repeat. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed consumer advisory on junior burger on kids menu. No comminuted meat is allowed for sale on a children's menu. Verification required. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed critical limit for cook CCP not recording temperature but time food prepared. Incomplete documentation of cooling where records stop at food temperatures last recorded at 65F and not 41F or below. Observed temperatures refrigeration temps of bags in walk in not recorded on logs. Facility has data logger in house and is able to record temperature of walk in. Verification required. |
|
31
|
1
|
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
Observed pasta cooling in large plastic lexan pan and temperature dropped 2 degrees in over an hour. CDI pasta placed in ice bath and actively agitated. Repeat. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed washed tomatoes that was stored back in original box where soiled tomatoes were stored. |
|
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 sanitizer buckets that were at 0ppm and one bucket that was soiled with oil debris. CDI buckets changed.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed santizer buckets stored on the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed racks in walk in, reach in freezer and coolers, microwaves, exterior of mixer, handles of soda gun, blender base, racks above prep area soiled with debris. Repeat. |
|
53
|
0.50
|
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 cracked tiles and and flooring needing repair in kitchen. Repeat.
6-502.12 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 drain at dish machine that was clogged. Repeat. |