| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee chewing gum while handling food in back of house area. CDI - gum discarded. Do not chew gum while handling food. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in server area with on paper towels. Dispenser not operating and no other source of paper towels available for hand drying. CDI - towels replaced. Ensure all hand sinks are fully stocked with soap and paper towels. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Observed beef steak removed from grill to pan for hot holding maximum temperature achieved 129f. CDI - steak placed back onto grill to above 145f. No consumer advisory is provided on menu. All raw protein items must be fully cooked to proper temperatures. |
|
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 onions in hot well at 130f. CDI - PIC discarded. Maintain hot TCS foods at 135f or greater. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple TCS items which are kept longer than 24 hours in prep top cooler with no date marking including corn/bean salad, shredded cheese, cut spinach. CDI - PIC date marked. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C. Observed washed berries placed back into original retail packaging which has not been cleaned and sanitized. The berry retail packaging was then observed laying inside pan of spinach in prep unit. CDI - PIC placed washed berries into clean single service container and placed to the side of the prep unit. Do not place clean produce into unclean containers. Do not “nest” containers into clean produce which is ready for service. |
|
39
|
1
|
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 sanitizer solution at less than 50ppm quat at front server station. Use test strips to check sanitizer concentration frequently. Maintain sanitizer in buckets for wiping cloths at proper concentrations. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Household countertop crock pot in use for hot holding at grill area. Hot holding equipment must be ANSI certified or equivalent. |
|
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. Flooring inside walk in cooler with debris and buildup present needs cleaning. REPEAT |