| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed Handwashing sink blocked by cart in area nearest ROP machine. CDI- Cart re-located
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed food handling employee fill squeeze bottle with water from handwashing sink across from 3 comp sink.
CDI- PIC was educated on handwashing sinks being strictly limited to only handwashing practices and to fill bottles at appropriate sinks. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed grill lowboy cold holding caramelized onion and braised beef above 41F. CDI - food handler moved items to rapidly cool below 41F.
Observed Chimichurri sauce in prep top cooler at 70F. Food handler verified that it had been out for 30 minutes as they were placing labels on items along the line. CDI - Chimichurri sauce was moved to rapidly cool below 41F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed Pasta in grill low boy with expired label 5/30. CDI - Food handler voluntarily discarded product.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed Mac & Cheese in grill lowboy with no date. Food handler verified it was made yesterday. CDI - Food handler placed proper date mark. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed sanitizer bucket being stored on top of prep top while actively in food prep. CDI - Sanitizer bucket was re-located to appropriate storage. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed squeeze bottles without labels to identify contents. CDI- Labels were added to identify contents.
Observed 2 containers with no labeling to identify contents. PIC identified as polenta. CDI - Labels were added to identify contents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observe WIF with multiple boxes of frozen foods being stored directly on floor. CDI - PIC re-located all boxes to satisfy 6 inches above the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sanitizer bucket with in-use wiping cloths at 0ppm. CDI - PIC changed sanitizer out. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed in-use knife being stored between prep top coolers. CDI - Food handlers moved knife to be w/r/s and educated on proper in-use utensil storing. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf
Observed chemical dishwasher at 0ppm chlorine. PIC checked container and indicated there was none. PIC stated chlorine would be coming on truck same day of inspection. CDI - PIC will continue using dish machine to w/r but will use the 3 compartment sink to sanitize. |