| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed a food employee turn faucet off with their bare hands after handwashing. CDI by intruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat pre-washed produce in walk in cooler. CDI, foods relocated for proper storage. Repeat. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken and onion hot held below 135 degrees F. CDI, chicken overstacked and below 135 degrees F voluntarily discarded by PIC and onion reheated on flat top unit. |
|
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 salads prepared for catering on table held above 41 degrees F. PIC stated facility using TPHC. Observed no written procedures available for catering items held using TPHC but a time log. Items on time log did not have accurate start time when. Observed cut cabbage held at 45 degrees F. CDI, cabbage relocated to walk in cooler to rapidly cool. Per guidance from the State, no points to be deducted on first inspection under new regulatory requirements. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 TPHC procedures available for catering items that PIC was stated were prepared using TPHC. Observed in-house TPHC items not accurately identified with start time. Vr to ensure that proper procedures are prepared and followed for use of TPHC. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed packaged brownies at counter without required labeling. CDI, PIC removed from counter self-service and stated staff to be handing it to the consumer upon request. |
|
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 1 sanitizer bucket at 50ppm quat. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed single-service cups furnished for consumer self service uncovered / unprotected. Ensure approved dispenser used or cups are kept in original protective plastic packaging and covering the lip contact surface. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 6 lights out under hood ventilation system. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors and behind equipment and some shelving in kitchen. |