| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
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 two employees entering walk in to retrieve food while wearing gloves, then immediately move back to cook/prep lines without changing gloves or washing hands. CDI: PIC instructed employees to change gloves after entering the walk in or changing tasks. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two plastic pans in dry storage and clean utensil area stored as clean with sticker residue left on them after warewashing process. CDI: Both pans sent to dish pit for proper warewashing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods hot holding in steam wells (mac and cheese sauce, polenta, clarified butter, and mashed potatoes) holding below 135F. PIC determined that hot wells had not been set to a high enough temperature when product was placed in for hot holding. CDI: All out of temperature products were reheated to 165F and placed back into steam wells. Mashed potatoes were placed in hot box. |
|
21
|
1.50
|
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 Observed a plastic container of various meats for charcuterie and a carton of heavy cream in the walk in unit with no date marks to indicate when opened/sliced. Observed a carton of cream in bar reach in with a date of 12/04 (9th day of shelf life). CDI: Out of date product and unlabelled charcuterie were voluntarily discarded, and unlabelled dairy in walk in was dated for opening date (12/11). REPEAT. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled chemical spray bottles and one chemical spray bottle mislabelled as sanitizer. CDI: All three chemicals were voluntarily discarded and sanitizer bottle rinsed and filled with QAC sanitizer. REPEAT. |
|
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 cooked spinach cooling in a covered, deep plastic container at 64F. CDI: Spinach spread out on sheet pan and placed on speed rack to facilitate rapid cooling. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees in warewashing area wearing watches/wristbands. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed metal pots with pitting on the outer surfaces beginning to make them rough and difficult to clean. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
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 employees at warewashing area actively washing dishes in 100F water bath. CDI: Water drained and replaced with fresh water at 110F. |
|
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 minor debris in the gaskets of reach in freezer adjacent to salad prep line. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 two handsinks (one by back door and one by dish pit area) with loose caulking beginning to pull away from walls. |