| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap available for hand washing at hand sink near dish area. CDI - PIC replaced.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed red sanitizer bucket holding soaking nozzles sitting on front ledge of bar hand sink immediately adjacent to hand soap. CDI - bucket relocated away from hand sink. Do not store items in or on hand sinks. Hand sinks are for hand washing only. REPEAT 1 point |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed employee wipe food handler gloves on soiled wiping cloth and then continue on to food handling activities. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. Do not wipe gloved hands on soiled wiping cloths. Change gloves if they become soiled.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed bulk containers of unwashed produce items stored directly over ready to eat foods in walk in cooler. CDI - PIC relocated. Do not store unclean produce above foods that are ready to eat.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed unpackaged raw shrimp stored above other unpackaged ready to eat food items in upright freezer. CDI - PIC relocated shrimp. Once raw animal products have been removed from original packaging, store them according to proper hierarchy in freezer units.
1.5 points |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls and some pizza servers stored as clean with food debris and splatter on the food contact surfaces. Observed bar area knife and orange juicer with previous day’s food residue present on the food contact surface. CDI - PIC removed to dish area for re-cleaning. REPEAT 1.5 points |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed bulk meat sauce at 51f and bulk spinach dip at 44f cooling in walk in overnight. CDI - PIC discarded. When cooling foods that have been heated, ensure the food cools from 1365 - 70 within 2 hours and then to 41f or lower within a total of 6 hours. REPEAT - 1.5 points |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed house made stock, house made Stromboli’s, and house made meat sauce in walk in cooler with no date marking. CDI - PIC replaced date marking or discarded.
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 various buffalo chicken and chicken Stromboli’s in line area cooler dated 2/28. CDI - PIC discarded. Discard TCS foods once the date is expired not to exceed 7 days. REPEAT 1.5 points |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 bulk volumes of TCS foods cooling in the walk in cooler including meat sauce and spinach dip. CDI - PIC discarded both items as cooling rate was not in compliance. Various other TCS foods that are no longer in the cooling zone observed to have been previously cooled in large bulk containers. Do not cool TCS foods in bulk containers. Use methods that allow the food to cool quickly such as dividing into shallow portions or using ice bathing or ice wands. REPEAT - 0.5 points |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets at line with less than 50ppm quat in solution. Use test strips frequently to check concentration and replace as needed.
3-304.14 Wiping Cloths, Use Limitation - C. Observed soiled wiping cloth worn tucked into waist of apron of line food worker. Once wiping cloths have been used, place them into sanitizer solution to be used again or remove to soiled linen receptacle. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed various clean pizza servers stored in unclean containers. Observed bulk ice scoop stored directly on top of unclean ice machine unprotected. Observed bar ice scoop stored in unclean container. Store cleanutensils in clean containers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed blender pitcher with cracks all the way through the body of the pitcher. CDI - PIC discarded. Ensure all food contact items are in good repair smooth and easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C
6-202.11 Light Bulbs, Protective Shielding - C
Observed fluorescent light fixture in storage area near office with bulb not functioning properly and not lighting space as required. Less than 10 foot candles of light present in areas of storage room. Bulb currently installed is not shatter proof and open unpackaged single service items are present. Repair fixture to achieve adequate light levels. Ensure bulb is shatter proof or remove single service items from the area.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various personal employee items including back packs, jackets, Gatorade, other personal food and drink items stored mixed with restaurant items in dry storage and in cooler units. Designate areas away from restaurant food for the storage of employee belongings, food, and beverages. |