| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment at dish machine with gloves then proceed to clean drain board and handle clean equipment without removing their gloves and washing hands. CDI by instruction.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed mushrooms located over ready to eat cooked ribs in walk in cooler. CDI, items relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed knives on holster in prep walk in cooler stored as clean but soiled with food debris. CDI, utensils relocated for cleaning. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed shrimp kabob cooked to 139 degrees F. CDI, shrimp placed back on grill to continue cooking to 151 degrees F. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed cut lettuce held for 2 hours on Time but PIC did not have any written TPHC procedures for Time as a Public Health Control. TPHC procedures provided and form completed while on-site. |
|
31
|
0.50
|
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. - - Observed recently prepared shredded lettuce cooling in covered pans in walk in cooler. CDI, operator transferred to uncovered pans on rack to facilitate heat transfer from recent preparation. Some improvement made from previous inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some spice shaker containers not labeled by common name of food ingredient. |
|
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 clean cutting board stored on outside cardboard packages of raw pork. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling dumpster lids missing.
5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed drain plug missing from dumpster. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee beverage stored on prep area in walk in cooler and keys and phone stored on prep table in kitchen. |