| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage posted in either men's or women's restroom. CDI: EHS emailed sign template to be printed and posted at each hand sink. |
|
18
|
1.50
|
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 45F. -P Observed brussels sprouts at 81F in walk in unit more than 2 hours after cooling began (9-10 AM). CDI: Brussels sprouts were voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most items in walk in unit holding between 45F and 46F in walk in unit. Ambient air from fans was 46F as well. PIC adjusted thermostat from 42F to 35F during inspection and air from fan immediately decreased in temperature. Products in the cooling process were placed on ice to facilitate rapid cooing below 45F. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 blanched fries on TPHC with no time stamp to indicate when products left temperature control. Observed that facility has no written procedures for TPHC on site. EHS emailed TPHC procedures to PIC and fries marked to be discarded in 2 hours. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed weekly special (Elvis Burger) with no disclosure asterisk, and PIC stated that burger is offered cooked to order. CDI: Asterisk placed on menu screens during inspection. |
|
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 several unlabelled or faded labels on sanitizer bottles throughout facility. CDI: Bottles properly labelled. |
|
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 blanched fries and brussels sprouts cooling in deep plstic containers while tightly covered. CDI: Brussels sprouts voluntarily discarded and fries placed on ice to facilitate rapid cooling. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 unlabelled spice shakers and squeeze bottles along cook line. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets while actively prepareing food in kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelving adjacent to dish machine with utensils for restaurant. CDI: Purse moved. |