| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed employee handling food wearing food handler gloves touch computer display, paper towel holder, and handle soiled dishes then return to handle food with same gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed. Whenever food handler gloves become soiled they must be changed before handling food. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P. Observed commercially prepared sausage and egg croissant sandwiches reheated for holding in heated cabinet max temperature achieved 82f. CDI - PIC placed back into oven and continued heating. EHS verified final temperature of 155f. When heating commercially prepared food items, ensure they reach 135f before placing into hot holding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed open in use container of sliced tomatoes in line reach in cooler with no date marking present. CDI - PIC discarded as actual prep date unknown. All other containers of sliced tomatoes in walk in cooler with date marking stickers present.
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 pan of macaroni and cheese in line drawer unit with expired date marking. CDI - PIC discarded. Ensure TCS foods are discarded once the date is expired.
REPEAT 1.5 point deduction |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of cleaner under hand sink in line area with no identification. CDI - PIC labeled. Ensure all working containers of cleaners and sanitizers are identified.
REPEAT - 1.0 point deduction |
|
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 wiping cloths stored in bucket of sanitizer at front line with less than 50 ppm quat in solution. CDI - PIC replaced with quat at 200ppm. Use test strips to check sanitizer concentration frequently and change as needed.
REPEAT 0.5 point deduction |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic food containers stored stacked together wet on clean dish rack above 3 part sink. Air dry containers before stacking together for storage. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue buildup on exterior surfaces of food containers stored as clean. Debris and other buildup present on other non-food surfaces of equipment in back of house areas and inside of condiment drawers under roller grill area.
REPEAT - 0.5 point deduction |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulated debris and other buildup on flooring under and behind equipment and throughout back of house areas. Clean to prevent pests. REPEAT - 1.0 point deduction |