| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee handling sub in RTE form with bare hands. CDI - PIC voluntarily discarded. -1.5- |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed small pre table stored in front of handsink blocking access. CDI - PIC moved small prep table and reminded that handsinks shall be accessible at all times. -2- REPEAT |
|
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 beef on walk in shelf. CDI - PIC rearranged storage order during inspection. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep unit between flat top and grill cold holding at 49-53F. CDI - PIC placed these foods temporarily on TPHC. Below these foods was cooked sausage from morning service that was cooling in prep. -1.5- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use chlorine sanitizer stored in spray bottles used for quat sanitizer. CDI - PIC voluntarily discarded these bottles and reminded staff to use spray bottles for the intended materials. Surfaces cleaned and sanitized with quat sanitizer. -1- |
|
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 pork and turkey sausage cooling in prep unit. Turkey sausages were tightly wrapped. CDI - PIC moved these to walk in cooler and loosened wrapping. -1- REPEAT |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water at room temperature. -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. Observed bracelets on arms of food employees while plating and cooking food. REPEAT -.5- |
|
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 wet wiping cloths stored on prep table during inspection. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed soiled cardboard boxed reused for cleaned and wrapped potatoes for baking. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse connection and hot water faucet handle at 3-comp sink. -0- |
|
53
|
0.50
|
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 dust buildup on ceiling vents in restrooms. -.5- REPEAT |