| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink near back door. CDI - manager replaced towels. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed portion bag of rice which had been previously cooked and cooled placed into hot holding after reheating to 150f. Observed marinara sauce which had been portioned and stored in walk in cooler placed into hot holding unit at 82f. CDI - marinara and rice removed and quickly reheated to above 165f before placing back into hot holding. Reheat all previously cooked foods which will be hot held to a minimum temperature of 165f before placing into the hot holding units. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made fruit salad with melons at 48f on prep top. Product was double panned for drainage which was disrupting air flow. All other TCS items on prep top 41 or below. CDI - fruit salad voluntarily discarded. Manager to look for alternate to double panning.
Portion cups of house made blue cheese and ranch in cold wells at front line holding at greater than 50f overnight. Items were double and triple stacked in metal pans and above cold level of well. CDI - manager voluntarily discarded. Do not overfill cold well and avoid stacking in a way that hinders cold air flow around product. Maintain all TCS dressings at 41f or lower. |
|
21
|
0
|
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 two partially used gallons of milk with no open date marking present. CDI - manager voluntarily discarded since open date was not known. |
|
22
|
1
|
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 4 hour TPHC time sticker in place for buttermilk breading of chicken tenders but no written procedures available. CDI - TPHC protocol and paperwork provided and reviewed with PIC during visit. Ensure that all items using TPHC are properly identified on the paperwork and make sure it is available for review. |
|
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. Multiple squirt bottles of food items at line area with no labeling or identification present. Label all working containers. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed numerous house flies and some small flies in back of house areas. Back door fly fan not properly operating to prevent fly entry. Contact PCO for service and ensure back door fly prevention in place during deliveries. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed front area employees handling food with watches on wrists and with long pony-tails not properly restrained.
Manager instructed employees to remove watches and to cover hair. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two in use sanitizer buckets with quat concentrations below 100ppm. CDI - manager replaced with sanitizer at proper concentration. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored as clean wet nested with pooling water. Air dry utensils before stacking together. REPEAT
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed long handled whisks stored clean hanging above raw fish prep sink with handle down into unclean sink basin. CDI - manager removed whisks to dish area and cleaned sink basin. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Large pieces of wood and wooden pallets stored in dumpster enclosure. Remove items so that they do not become pest harborage. |