| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - 3 employees quizzed on employee health policy and reporting requirements. No employees knew any of the symptoms and none knew where to find the information. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses. Employees must either know all 5 symptoms and illnesses, or they need to know where to find the information. CDI - Health policy given to manager to post so employees can find this information. 0 pts. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee observed returning from outside and did not wash his hands before starting to handle pans again. Employees must wash hands when returning from outside establishment. CDI - Employee instructed to wash hands and did so correctly. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Manager dumped ice in to hand washing sink. Hand washing sinks shall only be used for handwashing and no other purpose. CDI - Manager educated on handsink use. 0 pts. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice machine has black spots on interior of machine. Clean ice machine at a frequency necessary to maintain it clean. Also, can opener blade had heavy buildup on it. Can openers must be cleaned at least every 24 hours. CDI - Can opener moved to 3-compartment sink to be rewashed. 0 pts. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Beef meatballs on steam table for to-go orders measured 82-96F. Lentils, rice, beef meatballs, and spicy chicken all measured less than 135F along serving line (temperatures listed in temp log). TCS foods in hot holding must be at least 135F. Items were placed on temporary TPHC. Will be discarded or used within 1 hour. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Arugula and super greens both measured 46-48F in ice bath. TCS foods in cold holding must be 41F or less. CDI - Greens moved to walk-in cooler to cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Spice containers on storage rack are not labelled. All ingredients that are not readily identifiable must be labelled. 0 pts. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - 2 food employees observed with wrist band and bracelet on wrists. Food employees must not wear jewelry, with the exception of a plain band ring. 0 pts. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Several stacks of metal pans stacked while they were still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry before stacking utensils. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Establishment does not have any chlorine test strips for dish machine. VR - Verification required within 10 days that establishment has acquired chlorine test strips. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact cups that are used to store customer straws need to be cleaned out. Gaskets of most refrigeration have food buildup in them and need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Moldy buildup on wall behind 3-compartment sink. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |