| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 one large bucket of brown gravy marked 07/04/2018 and one container of cut lettuce and one gallon of milk open without date marking from two days prior. CDI - Products were date marked. -1.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 tight wrapping, lids in place, overstacking and using prep units to cool. CDI - PIC re-educated that cold air must flow for rapid cooling of foods. Lids vented, wrapping loosened and amount reduced. -1- REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed facility reusing small cottage cheese containers for other foods without marking what is inside. -0- |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff at beginning of inspection cupping dressing without hair restraint and wait staff plating food at front line with watch and bracelet on arm. -.5- REPEAT |
|
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 two wet wiping cloths stored on prep table between uses at the cook line. -0- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 one scoop handle touching hash brown in low boy drawer at cook line and another touching flour in bin in prep area. -.5- REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans under prep table near rear handsink and one dish washer towel drying baskets for bread. -.5- REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner that prevents backflow. Observed spring loaded hose in the on position while not in use. -0- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed dark orange buildup under basin of urinal. -0- |