| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed a bottle of orange soda stored on a prep surface. |
|
14
|
1.50
|
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 meat slicer and veggie slicer with major food debris left on them. CDI- PIC moved items to a non-use area for further cleaning before use.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 3-comp sink vat at 0 ppm QUAT/Cl. Also observed a sanitizer bucket at 50 ppm QUAT. CDI- An employee brought sanitizer concentration to 200 ppm QUAT. |
|
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 cheese, lettuce, sliced tomatoes, ham, turkey, roast beef, and bologna all above 45F. See temp chart. CDI- PIC voluntarily discarded the cheese and lettuce. All other items were placed on TPHC. According to the PIC items were placed on TPHC for the hours of 1-4PM. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 cooked potatoes, salads, cooked fries, and cooked chicken tenders without date marks. According to PIC the items were prepared yesterday. CDI- PIC was able to back date items. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 pork, lettuce, and chili on time without proper written procedures. CDI- PIC was provided with a procedure template. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed pill medication stored on a drink, on a prep, table. CDI- Medication was re-located by an employee. |
|
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 roast beef, chicken wraps, veggie wraps, and turkey placed in a service unit at 48-51F. Unit is functioning at 43F. CDI- PIC had an employee move the items to a walk in freezer to quickly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 several salt and seasoning shakers not labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Repeat- Observed back door open during the inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing burgers, with a beard, without a beard guard.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee with two arm bands and preparing food at the fryer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed a large amount of wet wiping cloths in all kitchens stored out of sanitizer and on prep surfaces. |