| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf - Container of sauce was being stored in the handwash sink. A handwashing sink shall not be used for any other purpose than handwashing. (CDI - Container of sauce was removed and handwash sink was properly cleaned and sanitized.) |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Package and Unpackaged Food - Separation, Packaging, and Segregation - C - Several foods were stored uncovered in the lower reach-in cooler. Food shall be protected from cross contamination by: storing the food in packages, covered containers, or wrappings.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Opened container of Raw chicken was being stored over ice cream and fish in the walk-in freezer. Large plastic hotel pan filled to the brim with raw beef was found being stored over top of lettuce, mushrooms in the walk-in cooler. Container of raw chicken was found being stored behind raw beef in the cooler drawer. Food shall be arranged in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. (CDI -Chicken was moved on a separate shelf in the walk-in freezer, raw beef was moved to its designated area, and raw chicken in the cooler drawer was placed before the raw beef) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Chlorine sanitizer in the dish machine was less than 50 ppm. Follow manufacturer's instructions on the dish machine data plate, which states minimum 50 ppm. (CDI - Dish Machine was out of sanitizer. PIC replaced container.)
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf - Tongs and Hotel Pans were stacked on the clean rack for re-use with encrusted food left inside. Equipment and utensil, food contact surfaces, shall be clean to sight and touch. (CDI - All items were moved to the warewashing area and properly cleaned)
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice shield in the ice bin has mold growth. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P - Observed a container of pork sitting on a box temping at 120*F, A container of peppers sitting on the steam well at 108*F, and a container of cheese dip sitting on the steam well at 120*F. Store TCS foods at 135°F or above when hot holding. (CDI - All items were reheated to 165*F and above.) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Ice chest at the wait station was stored with the lid open during the inspection. Food shall be protected from all sources of contamination. (CDI - Lid was closed) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Scoop handle was being stored in direct contact with ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles protruding out of the food and the container, or other approved between-use utensils storage method. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Clean dishes were stacked without air-drying. Clean dishes were also being stored with evidence of towel drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food, and may not be cloth dried unless they have been air-dried and need polishing. |
|
46
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 Gloves, Use Limitation - One food employee was handling/working with raw chicken and then moved to handling/working with RTE food without changing gloves and washing hands. If used, single-use gloves shall be used for only one task such as working with read-to-eat-food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (CDI- employee washed hands and changed gloves. Education was provided). |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - C - Pans were stacked for reuse with labels/label residues on the non-food contact portions Non-food contact surfaces shall be maintained free of dust, dirt, food residues, and other debris. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11 Outdoor Storage Surface (C) - Grease trap is being stored on a wooden pallet. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. |