| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by a food cart. CDI-PIC moved to proper location |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer being cleaned in place, after food employee went through proper procedure there was still food debris and residue. CDI-PIC made employee reclean. |
|
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 cooked pork sitting in hot well with temp of 107F, PIC explained they just turned on the hot wells. CDI-PIC reheated pork to correct temp and turned up hot well |
|
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 wings cooked yesterday in a covered plastic container with temps of 45F. CDI-PIC voluntarily discarded. Observed lettuce sitting in prep unit at 52F, PIC explained he was using time for certain items. Had no written procedures, items were put on time and PIC is going to fill out form. Observed raw beef in cold drawer at 47F PIC explained they had just been cut. Unit will not cool properly, CDI-items were moved to freezer. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 food with 8 day window, Rice labeled 7/10-7-17 food was not out of correct 7 day window. CDI-PIC correctly labeled and understands it's 6 days from date of prep. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed homemade mayo used for Bah Mi sandwiches containing eggs, unsalted butter, oil. Had no consumer advisory for items or for a fried egg which they will undercooked if requested. PIC stated he will change. VR required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed stainless steel cleaner sitting next to parchment paper and glove. Possible contamination hazard. CDI-PIC moved to designated area. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 wings cooked yesterday in a covered plastic container with temps of 45F. CDI-PIC voluntarily discarded. Observed 5-gallon lexans containing beef broth that comes from a very large stockpot. PIC explained they cool broth in 5-gallons in walk-in covered. Stock was made 2 days ago and was at 41F but this is not the correct wy to cool. CDI-PIC will be cooling in freezer until broth reaches 41F |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 3 food employees with watches or a jeweled bracelet. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet-stacked. |
|
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 prep unit at front window leaking water, has a bucket underneath to catch drips. Observed prep unit by grill that has leaking onto the floor. PIC explained the maintenance person will be here today. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
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 food employe washing dishes without 3-comp full of soapy water at 110F. CDI-PIC changed procedures and employee made to re-wash dishes correctly. |