| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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, 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees not use barrier to turn off water after washing their hands. Employees stopped at time of observation, educated and employees properly rewashed their hands. Observed employee remove gloves and don gloves without hand washing between. Stopped, educated employee and employee rewashed hands before donning. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia below 200ppm at sanitizer vat of three compartmenty sink and utensils/equipment was in the process of being washed, rinsed and sanitized. Sanitizer water changed out in sanitizer vat. Sanitizer provided in sanitizer vats above 200ppm, utensil/equipment re sanitized in properly mixed sanitizer. Observed some slight build up on ice guard within the ice machine. Ice guard cleaned and sanitized at time of inspection. Monitor sanitizer solution strenght at three comparment sink closely and make sure air bubbles have not collected in the sanitizer solution dispensing line. |
|
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 chicken in the process of cooling, tightly wrapped in individual plastic bags stored in a metal pan in up right freezer. Observed hash brown potatoes cooling in deep dish metal pan in walk-in cooler. Observed cooked pulled chicken cooling, piled high on a sheet pan in walk-in cooler. Once PIC observed issue, he immediately pulled products and separated items on a sheet pan so items could and would properly cool. Ensure staff properly follow cooling methods when cooling food products. Items corrected at time of inspection and food was cooling at proper cooling rate. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 bag of sugar stored on the floor in the bar/coffee area. No food storage on the floor. Bag of sugar properly stored at time of inspection and placed in sugar bin. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed the two sanitizer buckets containing wet wiping cloths registering low sanitizer strength. Store wet wiping cloths in properly mixed sanitizer at all times. Sanitizer solution changed in sanitizer/wet wiping cloth buckets and sanitizer strength(quat ammonia) was above 200ppm. Ensure no air bubble is in sanitizer solution dispenser line. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C
Observed tongs used on grill line stored on handle to oven. Do not store utensils on handle to oven. Tongs replaced and new tong placed on sheet pan near oven. |
|
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 two door reach-in refrigeration unit broken. Owner and PIC is aware of broken refrigeration unit, nothing is stored in the refrigeration unit and repairman has already been called to come repair unit. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Maintain wash water in wash vat of three compartment sink 110F and above. Observed washed water 94F. Wash water emptied, and new wash water 110F and above placed in wash vat of sink. |