| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple uncovered/covered employee drinks stored on prep surfaces in main kitchen. CDI: by discarding. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to 3-comp sink in main kitchen. CDI: paper towels were provided. Points not escalated due to nature of violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink in main kitchen at 50ppm. Sanitizer dispenser was not working properly. CDI: employee was adding quat sanitizer manually to proper concentration.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine in main kitchen with black residue. Ice machine was currently not in use. |
|
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 hot dogs inside hot hold drawers inside main kitchen and South Side Stage Kitchen < 135F (see temp chart). CDI: hot dogs were reheated to > 135F on grill. Observed fries under heat lamps at 116F. CDI: fries were discarded and made fresh. Observed inside hot box in South Stage side kitchen burgers, chicken tenders, and corn dogs < 135F (see temp chart). CDI: all product discarded and made fresh. Discussed with GM about using TPHC for hot foods. Reviewed and e-mailed TPHC procedure sheet. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed make table in South Stage Side Kitchen with steak at 60F, slaw at 47F, and brats at 72F. CDI: items were pulled and put on ice; other products were moved to WIC in main kitchen. Observed fry freezer not working properly but items were still frozen. Products were moved to walk-in freezer. CDI: service order was placed for both coolers.
Compliance visit will be made during next show to determine if coolers have been repaired and maintaining TCS cold foods at 41F/below. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets at 0 - 50ppm in main kitchen. CDI: buckets were dumped and refilled with proper concentration. |
|
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 staff member scooping ice with cup. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed make table in South Stage Side and small fry freezer in main kitchen not working properly. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed cold water faucet nozzle with eye nozzle at handsink in main kitchen leaking. |