| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 WHEN TO WASH (P)
EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION INCLUDING WORKING WITH EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS, AFTER ENGAGING IN OTHER ACTIVITIES THAT CONTAMINATE THE HANDS.
Observed employee exit the establishment and return to the kitchen, then proceed directly to the 3-compartment sink and begin washing dishes without first washing hands. EHS informed the Manager of the observation and provided coaching regarding when hands should be washed. Manager instructed the employee to wash hands.
Employee washed his hands. CDI. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) AND (B) TIME / TEMPERATURE CONTROL FOR SAFETY FOOD, HOT AND COLD HOLDING (P)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE MAINTAINED AT 135F OR ABOVE WHEN HOT HOLDING.
Observed marinara sauce (made from scratch) improperly hot holding at 88F in the food warmer.
Manager reheated the marinara sauce on the stove to 168F. CDI. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) AND (B) TIME / TEMPERATURE CONTROL FOR SAFETY FOOD, HOT AND COLD HOLDING (P)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE MAINTAINED AT 41F OR LESS WHEN COLD HOLDING.
Observed a bottle of tzatziki sauce (49F) improperly cold holding in the make line prep cooler. Observed a container of raw shrimp (55F) improperly cold holding in the fry station prep cooler.
Manager discarded the tzatziki sauce and the raw shrimp. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 COMMON NAME - WORKING CONTAINERS (PF)
WORKING CONTAINERS USED FOR STORING CHEMICALS SUCH AS CLEANERS AND SANITIZERS SHALL BE CLEARLY IDENTIFIED WITH THE COMMON NAME OF THE CHEMICAL.
Observed 2 chemical spray bottles missing name labels. Manager verified the chemicals were degreaser and soapy water.
Manager labeled both chemical spray bottles with the correct names. CDI. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME OF FOOD (C)
EXCEPT FOR CONTAINERS HOLDING FOOD THAT CAN BE UNMISTAKABLY RECOGNIZED SUCH AS DRY PASTA, WORKING CONTAINERS HOLDING FOOD OR FOOD INGREDIENTS THAT ARE REMOVED FROM THEIR ORIGINAL PACKAGES FOR USE IN THE FOOD ESTABLISHMENT, SHALL BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD.
Observed several squeeze/sauce bottles stored in the reach-in cooler and prep coolers on the cook line that were missing required name labels.
*REPEAT* |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 EFFECTIVENESS - HAIR RESTRAINTS (C)
EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS, HAIR COVERINGS OR NETS, BEARD RESTRAINTS, WHEN HANDLING FOOD, CLEAN EQUIPMENT, AND UTENSILS.
Observed Manager and employees with facial hair preparing food at the grill, and in prep stations without wearing beard guards.
Manager and employees put on beard guards. CDI. *REPEAT* |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 IN-USE UTENSILS, BETWEEN-USE STORAGE (C)
IN-USE UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ONLY IF THE IN-USE UTENSIL AND THE FOOD-CONTACT SURFACE OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ARE CLEANED AND SANITIZED.
Observed two pairs of tongs stored hanging from the oven door handle. The oven door had visible build-up, and the food-contact surfaces of the tongs were in contact with this unclean area.
Manager removed the tongs and placed them in the 3-compartment sink to be washed, rinsed, and sanitized. CDI. *0 POINTS TAKEN* |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 NONFOOD CONTACT SURFACES (C)
NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUES.
Observed visible buildup on the exterior surfaces of the oven and stove, as well as on the reach-in freezer door gaskets/seals. Manager stated they were in the process of completing weekly cleaning due to the establishment being closed the previous day. Manager provided the cleaning schedule for the day, which included these items. *0 POINTS TAKEN* |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 CLEANING, FREQUENCY AND RESTRICTIONS (C)
PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN.
Observed dust build-up on ceiling vents and ceiling tiles throughout the kitchen. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 DESIGNATED AREAS.
(A) AREAS DESIGNATED FOR EMPLOYEES TO EAT, DRINK, AND USE TOBACCO SHALL BE LOCATED SO THAT FOOD, EQUIPMENT, LINENS, AND SINGLE SERVICE AND SINGLE-USE ARTICLES ARE PROTECTED FROM CONTAMINATION.
Observed an employee’s personal drink (Coke) stored on the vegetable cooler near the prep line.
Manager discarded the drink. CDI. |