| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 dish pit employee loading soiled dishes and then resume unloading clean dishes without handwashing. CDI - PIC trained employee during inspection. Hands washed. -2- |
|
8
|
2
|
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 rolling carts in large dish pit. CDI - PIC moved carts to restore access to handsink and reminded staff to maintain access at all times. REPEAT -2- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut lettuce on serving line declared held on time without written procedure available. CDI - PIC filled out TPHC form during inspection and trained staff. -0- |
|
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 tight wrapping in place on grilled chicken cooling in walk in cooler and pork sausage cooling in reach in cooler. CDI - Wrapping loosened and both items moved to walk in freezer to cool rapidly. -1- REPEAT |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw fish thawed at beginning of inspection reaching internal temperature above 70F. CDI - PIC placed in walk in freezer for rapid cooling and trained staff to only thaw under cold running water less than 70F to maintain TCS foods cold. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker and squeeze bottle at grill without labels of contents. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects around dish pit drain in large dish pit. -0- |
|
47
|
0
|
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. Observed buildup on all walk in cooler and freezer gasket. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout between floor tiles near soup kettles at cook line in kitchen area. -0- |