| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Observed manager unaware of the employee health policy. After discussion, the manager was able to find the policy on their onboarding website. CDI-The policy was found and provided. More training is needed on the policy. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee bare handing green onions at the start of the inspection. CDI-The employee was istructed to discard, wash hands and don clean gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a mop bucket and a trash can blocking the back room hand sink. CDI-The two items were removed to allow access to the sink. REPEAT. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed 0ppm of chlorine sanitier at the bar dish machine and the main dish machine. CDI-New sanitizer was added to the bar dish machine, and Super Source was called out for the main dish machine for repair. Both machines are now reading at around 100ppm. REPEAT. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 tomato sauce only cool one degree within 45 minutes of each temperature taken. CDI-The sauce was divided into two portions. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed product holding above 41F in the main flip top cooler. It is found tht the product raised in temperature during set up. The unit itself is holding product at 41F or below. CDI-The product was removed and brought back to the walk in cooler for rapid cooling. Ensure product is not left out on the counter for extended periods of time. REPEAT.
Observed cured egg yolks (fully cooked) being held out at room temperature. This item requires cold holding. CDI-The product was discarded and from now on they will be held under refrigeration. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 tomato sauce cooling in a large tub in ice water. CDI-The sauce was divided into two portions and actively stirred. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed a red sanitizer bucket stored on the ground. CDI-The bucket was removed. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep grooves to the cutting boards at the main line. Needs resurfacing or replacing. |
|
47
|
0
|
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 cleaning needed to the shelving in the walk in cooler. Have cleaned. |