| 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 employee recontaminate hands at faucets after proper wash to that point. CDI- employee re-washed hands after direction and explanation. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed bare-hand contact to one cooked sweet potato. CDI- potato discarded voluntarily. Staff is touching food with bare hands to temp the food. Use a thermometer for temping food. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw bacon stored over mashed potatoes in reach in refrigerator. CDI-Bacon moved to below RTE foods.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some containers of food in main line coolers that were uncovered. CDI- food covered. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several items in main line drawers and prep tops above 45 F. Refer to temperature chart. Foods were voluntarily discarded. Return visit to check that both units are holding food at required temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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: Foundf cream cheese labeled 7/10. Chipotle butter dated 7/12. Pasta dated 7/13. Also, several items in a walk-in cooler dated with a future date. CDI- allowed to pull labels with future dates and replace with today's date which was date of prep. Items with expired dates were voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed butter for cooking at main line being held at room temperature with no procedures for TPHC or time labeling on pan. Repeat from last inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P: Observed bleach and sanitizerbottles hanging on shelf over clean equipment and utensils. |
|
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: Found tightly sealed brisket at 60 F and pasta at 74 F in plastic bags while in cooling process. CDI- bags opened and food spread out on shallow pans. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks clean. Observed bar handsink with sink caulking supporting black mold growth. Observed handsink with food splatter in bowl. |