| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee touch face then handle linen without washing their hands in between. Observed dishwasher handle soiled equipment at dish machine then handle clean equipment on clean drain board without washing their hands in between. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no hand towels available at handwashing sink in corner of kitchen. CDI hand towels provided.
6-301.11 Provide soap for hand washing at each handsink. -Pf - Observed hand soap dispenser missing soap from restroom hand washing sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef stored with ready to eat food on prep refrigerator. Observed raw chicken over ready to eat food in walk in unit and unwashed produce such as melon and peppers located over ready to eat food in walk in cooler. CDI, foods relocated for proper storage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some cleaned bins and equipment stored as clean but soiled with food debris. CDI ,equipment relocated for cleaning. Repeat.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine accumulating some pink and black soil residue in ice chute. Observed slicer not used according to PIC but heavy dry meat and food residue remaining on blade and guard. Ensure equipment cleaned at required frequency. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chili and wings held below 135 degrees F. CDI, foods reheated to required temperature. |
|
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 - Observed large bin of ribs and wings not date marked from morning before according to PIC. CDI, operator voluntarily discarded foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaning agent not labeled as required. CDI, bottle labeled as required. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 deep containers of pasta cooling in walk in unit and several bus tubs of recently prepared lettuce cooling in tightly covered bins. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in soiled holster and knife wedged between outside of containers. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean strainers and equipment stored at splash zone of 3 compartment sink. Observed clean linen stored less than 6 inches from the ground.
4-803.11 Storage of Soiled Linens - C - Observed some soiled towels stored on prep tables in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of prep refrigerator at end of line. |