| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed multiple employee beverages stored on or over food prep surfaces. CDI- removed;coaching provided |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed multiple task changes from food employee with no glove change or hand wash including but not limited to dishwasher handling soiled then clean utensils with no hand wash. CDI - PIC coached Observed food employee rinse off gloves in hand sink. CDI coaching; hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed pounded and portioned open raw chicken over ready to eat foods in reach in freezer. CDI reorganized by FCT3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed food employee changing tasks without changing glvoes. CDI throught coaching |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed small container of raw eggs and sauce with tomatos held off temperature upon arrival. CDI placed in cooler to quick cool; coaching provided |
|
21
|
1.50
|
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 cooked chorizo sausage and jamon (very thick bacon), lettuce, cut tomatoes and multiple sauces in front cooler not date marked. CDi date marked |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
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 food stroed on floor in dry goods storage. CDI removed from floor |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed multiple wait staff in kitchen without head coverings. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed multiple wet/damp clothes not submerged in sanitizer solution. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 in use utensils stored between tables and on soild lids or grate. CDI removed ; coaching provided |