| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance- Pf - Observed cups and rags stored in/on front handwashing sink, an employee filling a pitcher of water at make line handwashing sink, and ice dumped into another handwashing sink. Maintain access to hand sinks at all times. Hand sinks may only be used for handwashing. CDI- Discussed with PIC and items moved. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- P - Observed raw burgers stored in an upper drawer behind/above ready to eat bacon and veggie burgers, cooked noodles/chicken stored next to raw chicken and salmon in the walk in, and raw burgers stored next to ready to eat food in the make line cooler. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display by storing ready to eat foods away from/above raw proteins and raw proteins in order of final cook temperature. CDI- Items rearranged. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding- P - Observed commercially prepared soup reheating on high since 9AM that had not yet reached 135F in the center by 11AM (see temperature log)- soups were not stirred. Reheat all TCS foods to 165F (135F for commercially processed foods) within 2 hours if food is to be hot held (135F or higher) until service. CDI- Discussed pre-heating soups on stove if needed and stirring frequently during the reheating process. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Pf - Observed bagged and lidded chicken cooling in the low reach, lettuce cooling from prep in the make top, and raw chicken cooling from prep in a cooler drawer. Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Discussed proper cooling methods and items vented/moved to WIC. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food- C - Observed many working containers of oils and seasonings throughout the facility unlabeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 (A) Effectiveness - Hair Restraints- C - Observed three employees preparing food without proper hair restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations- C - Observed wet wiping cloths stored on a counter and at a hand sink and two sanitizer buckets that read less than 200ppm. Hold in-use wiping cloths in sanitizer (200-400ppm quat) between uses. Buckets changed out and cloths moved to buckets. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification- C - Observed a black and decker blender listed "for household use only" and plastic containers inverted used as shelving in the back of the facility. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program.
4-501.11 Good Repair and Proper Adjustment - Equipment- C - Observed torn gaskets on the low reach ins to the make line cooler, pizza cooler, and dessert bar cooler. Repair also needed to falling shelving underneath the sauce station. Maintain all equipment in good repair. Replace all torn gaskets and repair lower shelf. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition- C - Cleaning needed of heavily soiled AC vents blowing dust onto surrounding ceiling tiles and walls. Change AC filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |