| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tops and in a reach in cooler. |
|
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 staff twice handling clean dishes after handling dirty without hand wash and glove change. CDI-PIC corrected twice |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Handwashing Signage - C Observed a couple of hand wash signs missing including staff restrooms.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2nd floor dish area. CDI-paper towels replaced
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked hand sink at 3-comp sink. CDI-rolling garbage can moved |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered salad bar items and opened bag of hamburgers being dripped or sleeted on in WIF (D1). CDI-contaminated items voluntarily disposed of |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed burgers being non-continuously cooked (heated to 135F). No written or approved procedure. CDI-burgers cooked to 165F. Cannot non-continuous cook burgers without written and approved procedure. Refer to Food Code 3-410.14 for guidance. |
|
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 fruit cup tightly covered at 48F, and chicken tightly covered at 75F. CDI- items vented and meeting cooling rate. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a couple flies in the facility. Rolling door up while staff worked on delivery. Keep interior door closed if roll-up door is open. |
|
38
|
0.50
|
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 several staff with jewelry on wrists and fingers. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed splashguard is needed at hand sinks at pizza oven and grill area. Clean utensils stored in splash zone of hand sinks. Paper towel dispenser in grill area needs to be relocated to near sink not over prep table. |
|
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 walk-in freezer (D1) needs adjustment, ice build-up inside door, fans are blowing sleet and piping is dripping condensation. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste cans in kitchen staff bathrooms |