| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee cash out customer, remove and change gloves to begin handling food items with no hand washing. CDI - PIC instructed employee to remove gloves and wash hands. Hands washed. Wash hands when changing tasks and changing gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brooms and trash can obstructing access and multiple chemical bottles hanging on splash guard of back of house hand sink. CDI - PIC removed. Do not block access to hand sinks. Do not use hand sinks for other purposes. Hand sinks must be accessible for use at all times. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener with buildup on blade. CDI - PIC removed to dish area for cleaning. |
|
18
|
1.50
|
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 multiple plastic containers of blanched fries cooling in reach in units greater than 4 hours with internal temperatures 74 - 87f. CDI - PIC discarded. Ensure blanched fries are cooled from 135 - 70 within 2 hours and then to 41f in a total of 6 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prep area reach in cooler holding all TCS foods including cut tomatoes, cut lettuce, and chicken salad above 41f. See chart. Ambient air temperature of unit 54f. PIC discarded all TCS items that had been in unit overnight and relocated items placed into cooler during am prep into alternate coolers. PIC indicated this unit had been malfunctioning and had repair on Sunday. VR within 10 days required. Do not store TCS foods in the cooler until it has been repaired and is holding all TCS foods at 41f or lower. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open partially used bulk salami and pans of prepared meats and cheeses kept longer than 24 hours with no date marking in place. CDI - PIC date marked. Ensure all TCS foods which are kept longer than 24 hours have date marking present. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of clear chemical in back area with no labeling and no label present on sanitizer in front of house. CDI - PIC labeled.
7-201.11 Store toxic materials to avoid contamination. -P In use sanitizer solution stored sitting on front prep countertop adjacent to food contact items. CDI - PIC removed. Store chemicals and sanitizers away from food and food contact items to prevent contamination. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 multiple deep plastic containers tightly packed with cooling blanched fries. In house cooling procedure indicates fries should be spread onto sheet pans for flash chill in freezer until cool. Do not cool foods in deep plastic containers. Follow procedures to ensure proper cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in sanitizer solution less than 50ppm quat at front line. Test sanitizer solution frequently to ensure proper concentration. |
|
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. Prep top white cutting board with deep gouges and scratches need refinish or replace. Damaged gaskets on front line cooler need replacing.
Both items noted as non-compliant transitional permit conditions. |
|
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. Buildup present on non-food surfaces of countertop slicer and accumulated debris on interior surfaces of coolers need cleaning. |