| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on or over food or food prep surfaces. CDI removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P observed multiple employees donn gloves with no hand wash. CDI corrected. Hands washed
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -PObserved food employee wash hands and decontaminate on handles. CDI Coached.
2-301.14 Wash hands after activities that contaminate them. -PObserved multiple employees gloved, handling soiled towels and return to work with food. CDI coached |
|
7
|
1.50
|
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 food employee on main cook line plating food bare handed. CDI food discarded and hands washed |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed rear hand sink blocked by cart. CDI removed observed hand sink at expo used for dumping drinks CDI coached
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved second hand sink at bar not stocked with towels or soap. CDI restocked
6-301.11 Provide soap for handwashing at each handsink. -Pf |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -PObserved unwashed produce stored over ready to eat foods. Vr for reorganization
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.observed one ice bin at bar with no top
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P observed staff changing tasks without changing gloves. CDI coached |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dishwasher in kitchen sanitizing at 0 ppm chlorine. CDI EHS primed pump , retested at 200 ppm |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P observed salsa at 62F cooling since 3 pm. After 7 now CDI discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple tcs foods cold held above 41F . CDI discarded or removed to cool |
|
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. -PfObserved TCS salsas cooling in covered large full plastic containers. CDI removed to open pans |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed multiple containers of open foods atop bar. CDI reorganized |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.observed multiple soiled dry and wet wiping cloths on employees aprons and on food prep surfaces. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.observed ice scoop and spoon handles down in food |