| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touch hat with gloved hands and then proceed to do food prep without glove changing or hand washing in between. Also observed food employee touch raw burgers with gloved hand and then proceed to touch salt shakers and other prep items without hand washing or gloved changing. CDI- education was given, hands were washed and gloves where changed. - 2 points. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to touch raw burgers and then proceed to continue to food prep without glove changing or hand washing in between. -1.5 points. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed heavy food buildup along the interior of the slicer. Observed dishes that were stored as cleaned soiled to touch. Ensure that utensils are washed as frequent as every 4 hours and also ensure all food contact surfaces are cleaned to sight and touch. -1.5 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Large cups of house made ranch cups were cold holding at 53 degrees inside of the 1 door display unit. Also observed boiled eggs, lettuce, tomatoes and cheese cold holding in between 42-46 degrees on flip top and in reach in cold hold unit. CDI- out of temp food items were placed in walk in freezer to aggressively cool. Reiterated the importance of cooling prior to cold holding. REPEAT - 3 points. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large containers of potatoes salad, and cole slaw with dates that exceed 7 day hold time. Also observed sliced deli meat with expired date marks. CDI-Out of date food was discarded voluntarily and other food items were dated accurately. REPEAT - 3 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 salads cooling inside of cold hold reach in unit prone to a lot of prep activity. Also observed same salads and beans cooling with lids on stacked on top of each other.- CDI- salads were ventilated and placed in walk in cooler for correction. -.5 points. |
|
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 Repair damaged gasket on the walk in freezer door. Door is very difficult to open and contains heavy ice buildup along the seal of the door area. 0 points. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Good, deep cleaning is needed on all equipment in the kitchen. Observed several soiled items throughout facility(prep surfaces, cold holding equipment, sink basins, fryers etc. ) -.5 points. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Pressure - PF 3 comp sink has a plumbing issue that is not allowing for hot or cold water to be accessed which is causing utensil buildup. The facility has no way to actively wash dishes and is in danger of cross contamination. PIC stated that he uses water from prep sink basin that is not sufficient in the dish washing process. Facility permit will be suspended until hot water is able to be accessed at the 3 comp sink. -1 point. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 (A) System repaired according to law - P Vacuum breaker on can wash is damaged and leaks during the point of use. Facility is to have a vacuum breaker added within 10 days to avoid permit action. - 1 point. |