| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed several food employees not vigorously rub hands for required time and then turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no disposable towels available in men's restroom or at handwashing sink in kitchen. CDI, disposable towels provided during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates and utensils stored as clean but accumulating heavy soil accumulation. CDI, items relocated to be recleaned. Observed outside of beverage ice chute accumulating soil. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P - Observed alfredo sauce recently reheated and placed in hot holding unit at 117 degrees F. CDI, operator placed sauce in pizza oven to continue reheating and reheated to 174 degrees F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, chicken, sausage overstacked at prep refrigerator. See temperature observations above. Observed alreado sauce and TCS foods held between 42-43 degrees F in walk in cooler. Foods in prep unit relocated to cool. Visit to ensure calibration of walk in cooler to meet new cold hold requirements. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
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 TPHC prep time not being marked as required by written procedures for TPHC. Proper use of TPHC discussed with PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottles of toxic cleaning agents stored over equipment in kitchen. CDI, chemicals relocated for proper storage. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed digital thermometer not funcitoning properly and other thermometer not accurate to within + or - 2 degrees F. CDI, thermometer calibrated while on-site. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee not wearing hair restraint and employee with beard not wearing beard restraint. |
|
42
|
0.50
|
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 clean pans being wet stacked on rack.
4-803.11 Storage of Soiled Linens - C - Observed soiled apron stored on packaging of food in kitchen. Store soiled linen in washable laundry bag or cleanable container. |
|
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 - Observed walk in cooler not calibrated to ensure TCS foods are held to new requirements of 41 degrees F and below. Follow up to ensure calibration. Observed leak under spray arm drainboard area of dish machine. Repair. |
|
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. Observed soil accumulation on storage contnainers and shelving throughout. Observed old sticker and sticker residue on outside of container. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor leading to outside exit door. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored on prep area and employee hat stored in box of clean single-service articles in back of kitchen. |