| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 employees going from soiled to clean without washing hands. CDI hands washed. Observed employees going in and out of walk in with gloves and not washing hands between glove changes. CDI hands |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda nozzles, plates, bowls, cups soiled with food debris. CDI items moved back to dish for cleaning. Repeat.
4-703.11 Hot Water and Chemical-Methods - P. Observed employee only dip utensils in sanitizer for one second. Sanitizer concentration states utensils should stay in chemical for 1-2 minutes. CDi items placed back in sanitizer.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with black debris. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw beef tenderloin that was seared to be finished off for dinner. Facility has no parcooking procedures. CDI items completed cooking process. SUBMIT PROCEDURES FOR APPROVAL. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad bar items (Cesar dressing, roast beef sandwich, pasta salad, potatoe salad, cheese, diced cantelope, diced turkey, and spring mix above 41F), items small reach in unit (lettuce, Cesar salad, tomatoes, pimento cheese, shredded cheese, cantaloupe, corn beef hash, and hashbrowns above 41F). Items in walk in (cheese sauce, tuna, shredded lettuce, leaf lettuce, roast beef and egg salad above 41F). CDI items discarded or moved to walk in for cooling. Repeat. TPHC procedures must be completed for salad bar by next visit. Verification required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 spinach, mozzarella, almond milk, and other food items not dated. CDI items dated.
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 sausage (3/3), chicken salad (3/4), and other items discarded. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 tuna, leaf lettuce, cheese sauce, and shredded lettuce while covered and stored in plastic containers. CDI items uncovered and spread out and placed in walk in freezer for cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Outer Openings, Protected - C. Observed back door open and screen door that is missing screen and unable to protect from pests and outside contamination. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, shelving, underside of drink machine, and interior of microwave in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Observed grouting in kitchen in need of repair. |