| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cracking aw shelled eggs and then touching clean plates and taking RTE eggs off the flat top. CDI - PIC educated food employee when to wash hands. Hands were washed. -2- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw salmon, pork and beef in low boy. CDI - PIC placed raw chicken at the front, salmon at the back and beef and pork in the middle. -1.5- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked link sausages and livermush hot holding at 117F and 133F in fryer basket. CDI - PIC reheated food to over 165F before serving. -0- |
|
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 tightly wrapped sausages cooling in the walk in cooler and cut lettuce cooling above the cooling grid of the flip top. Observed cooked potatoes at room tempertaure until below 100F. CDI - PIC educated food employees to use large pieces of equipment to cool or ice baths to cool foods as quickly as possible. Foods moved to walk in to cool. -.5- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Exposed food shall not be stored in direct contact with standing water. Observed raw seafood at the cook line in direct contact with melted ice in a flip top and cut salad lettuce in direct contact with standing water. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food expediters plating food without hair restraint. -0- |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 hash brown scoop handle stored submerged in potatoes in low boy at coook line. -0- |
|
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 wet nested metal pans in the rear kitchen under prep tables and plastic cups at the wait station. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cleaned serving utensils stored in dry storage in an area where flour is depositing on them. Observed clean cups directly under paper towel dispenser at handsink subject to hand drips. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on cardboard dumpster at the beginning of the inspection. -0- |