| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not dispensing at hand sink in dish area. CDI - Soap dispenser was fixed. - 0 - |
|
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 raw chicken stored above RTE foods and sauces in RIC. CDI - Storage order rearranged
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored above raw seafood in walk in cooler. CDI - Storage order rearranged. -1.5 - |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chemical dish machine in kitchen measuring 0ppm chlorine. CDI - Ecolab representitive came anf fixed machine onsite. Machine now reading 200 ppm. - REPEAT - - 3 - |
|
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 several foods in walk in cooler reading between 42-59F. Items include heat treated plant food, cooked proteins, as well as other TCS foods. Items were voluntarilly discarded by PIC. Ambient temperature of walk in cooler reading 44F. Product disposition form given to PIC. CDI - Cooler maintenance technichian was called during inspection. Maintenance was able to repair walk in cooler. - 1.5 - |
|
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 no written TPHC procedures for tortillas being held on time. Items are being held for 4 hours and then discarded. CDI - TPHC prodecures sent to PIC. - 1 - |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure missing from consumer advisory on menu. A VR will occur by 12/3/2020 to ensure consumer advisory with disclosure is added to the menu. - 0.5 - |
|
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 several items in walk in cooler, cooling with lids tightly fitted. CDI - Items were vented to allow for proper air flow. Items moved to working walk in cooler to finish rapidly cooling. Observed cooling items stacked closely together. Separate items to allow for cold air flow. - 0.5 - |
|
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 food employee prepping food wearing a watch. - 0 - |
|
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 wiping cloths stored on top of prep surfaces and cutting boards on cook line. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee jacket stored ontop of surface next to single-use straws at bar area. Observed employee drink stored on prep top on cook line. CDI - Items moved. - 0 - |