| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout kitchen as evidenced by improper glove usage, improper cooling, poor cold holding, and date marking issues. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in family bathroom. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing gloves rinse and load dirty dishes into dish machine and then put away clean dishes. CDI: Employee directed to change gloves when moving from dirty items to clean items. Employee removed gloves, washed hands, and donned new gloves, per Environmental Health Specialist's request. Dishes rewashed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked containers stored as clean with sticker residue and food debris on them. CDI: Items taken to dish area to be rewashed. Observed food debris on slicer. Per PIC, slicer has not been used today.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up on interior chute and ice shield. REPEAT VIOLATION |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pizza sauce still cooling and prepared today at 11:30am above 41F in walk in, prep top cooler, and cooler drawers. CDI: Product voluntarily discarded in all areas. REPEAT VIOLATION |
|
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 several food items holding above 45F including steak, cooked mushrooms, and meatballs. CDI: Items voluntarily discarded. Observed several food items holding above 41F in units. CDI: Items were stocked today and will be used by end of shift (lettuce, turkey, and tofu). REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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
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 no date marking on pizza sauce, steak, cooked mushrooms, sundried tomatoes, hummus, or cooked potatoes throughout restaurant. REPEAT VIOLATION |
|
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 pizza sauce cooling in covered container in walk in cooler. Observed greens cooling in prep top cooler. Observed pizza sauce cooling in prep top cooler drawers. Observed pizza sauce cooling in prep top. CDI: All sauce voluntarily discarded. Greens reduced in volume and cooled in walk in. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VERIFICATION REQUIRED |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with no labels with what PIC stated were oil and water in them. Observed shaker with what PIC stated was salt. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored directly on floor. REPEAT VIOLATION Previous violation corrected. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with 50ppm quat sanitizer in them. |
|
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 stacked cups at server station. Observed cups wet stacked in bar cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service plastic portion lids and drink lids stored with service side up. |
|
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 split gaskets on some cooler drawers. Observed damaged/missing handle on lid for prep top cooler. REPEAT VIOLATION Previous issue corrected. |
|
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 the insides of coolers and gaskets on cooler doors with food debris and build up. Observed cooler drawer handles with food debris in them. Observed the outsides of some containers stored as clean in dish area with tomato sauce on them. Observed dish rack for clean dishes with tomato sauce on it. Observed black build up in door crease and outside of ice machine. REPEAT VIOLATION |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink in prep area.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 floor in walk in cooler with heavy accumulation of food debris. |