| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed gloves stored inside back handsink. CDI: gloves removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed front handsink missing paper towels. CDI: towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer measuring 50ppm inside 3-comp sink. CDI: dumped and refilled to proper concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small metal pans stored with food debris remaining. CDI: removed and rewashed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed diced chicken and whole grilled chicken inside hot box < 135F (see temp chart). CDI: both reheated to 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside front prep cooler crazy feta and harrissa sauce recorded > 41F (see temp chart). CDI: replaced with fresh sauce from other reach-in cooler. Work order has been placed for cooler. Maintenance scheduled to repair cooler today. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment: 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 romaine lettuce cooling improperly inside walk-in cooler in plastic containers and covered in plastic wrap. CDI: lettuce transferred into shallow portions and uncovered. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good containers missing labels. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in chemical sanitizer at 0ppm. CDI: dumped and refilled with proper concentration. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small metal pans wet stacked at back dish area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
General Comment:
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 99F water. |