| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Food employee unable to describe reportable illnesses and symptoms and unable to locate employee health policy. CDEI - EHS provided employee health policy during inspection. |
|
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 an employee water bottle on the bar next to alcohol bottles and employee beverage without lid/straw on prep area table. All employee drinks have lid and straw and should be stored away from service items to prevent contamination. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed server handling dirty dishes then immediately don gloves to prepare/serve food without washing hands. CDI- EHS instructed to remove gloves and to wash hands. Hands washed and gloves changed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for hand washing .-Pf Observed server washing utensils in the bar hand sink. CDI-EHS directed employee to stop washing the utensils and to take them to the 3 comp sink. Hand sinks may only be used for washing of hands.
6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at both hand washing sinks in the bar area. CDI-PIC provided paper towels for the hand sinks. REPEAT |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice cooling from previous day service at 42f. CDI - PIC discarded. Observed cut melon and cut lettuce cooling at a rate of 0 degrees per minute. CDI - PIC spread onto sheet pans to quickly chill. Melon and lettuce both recovered to 41f at end of inspection but would not have been in compliance without EHS intervention. |
|
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 mashed potatoes at 132f and rice at 112f in hot holding unit. Food had been reheated earlier this morning and then put in hot holding. CDI-PIC discarded the items. Maintain hot foods at 135f or higher. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw in service line reach in at 52f. Cole slaw was prepped earlier today and was put into the reach in to cold hold. CDI-PIC discarded cole slaw. Observed house made ranch at 47f and blue cheese at 45f in same prep unit. PIC-discarded. Ambient air temp of unit 38f. Blue cheese and ranch dressing portion cups double stacked blocking air flow around items. Do not double stack TCS foods in the top of the service cooler. REPEAT |
|
31
|
0.50
|
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 cut melons and shredded lettuce cooling in deep plastic containers with tightly sealed lids in WIC. CDI - PIC spread onto sheet pans to facilitate quick cooling. When cooling TCS foods, use methods that allow air flow including shallow pans and/or ice bathing. Do not cool TCS foods in sealed deep containers. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the back of house. Pest control needs to be contacted for service. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping and serving food without a hair restraint. PIC instructed to inform employees to use proper hair restraints when dealing with food. REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food at service areas with watches on wrists with food handler gloves. Remove jewelry from wrist when handling food. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping clothes on the cutting board in kitchen and observed employees wearing soiled wiping cloths tucked into aprons at waist. CDI-PIC placed wiping cloth in sanitizer. Observed sanitizer buckets that contained wiping cloths that were not at the correct concentration (concentration was below 100ppm quat). Once used, return soiled wiping cloths to sanitizer at the proper concentration or remove to soiled linen. Do not wear wiping cloths tucked into aprons. Test sanitizer frequently to ensure 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 clean dishes that were wet and stacked ontop of one another. Dishes must be dry before they can be stacked. REPEAT
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C observed clean linens in mesh bags in closet that were not being stored 6 inches above the floor. Store all food contact items including linens at least 6 inches off of the floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed non food contact surface of mixer and meat slicer that had food residue buildup on them. Clean equipment frequently to prevent buildup.
Observed label adhesive and food residue on exteirior surfaces of food pans stored as clean. |