| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils inside of back handsink and food inside front handsink upon entering facility. CDI- Utensils and food were removed from handsinks. EHS educated manager on using handsinks only for handwashing. REPEAT. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed romaine stored above ready-to-eat foods. CDI - Employee reorganized to correct storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer provided by dispenser at 3 comp. sink not providing correct concentration; reading at 50-100 ppm. Verification required within 10 days of inspection. |
|
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 meatballs and cooked veggies hot holding below 135F. CDI - Meatballs used for immediate service were placed on temporary TPHC for 4 hours. Time stamped 10:45 am-2:45 pm. Cooked veggies were reheated to 165F or above. |
|
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 lettuce and dressings holding 42-45F. Lettuce was left to cool uncovered in reach in unit.
Dressings sitting above chill line of flip top unit. PIC stated the dressings would be used in next 30 minutes; EHS discussed solutions of holding dressings fully in flip top unit to ensure cold holding temperatures. |
|
21
|
0
|
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 lettuce and feta cheese left over from previous day without date mark. Manager was able to identify both products were opened/prepped yesterday. CDI - Items correctly date marked. |
|
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 above water/sanitizer lines in buckets and hanging on side of buckets. EHS educated manager to keep wet wiping cloths completely covered by sanitizer. |
|
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 measuring spoons used to scoop spices on cook line. Spoon handles were touching products. |
|
42
|
1
|
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 stacking throughout clean dish area. REPEAT. |