| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash. (P) Observed food employee moving soiled dishes at the 3-compartment sink then grab clean and sanitized utensils out of the dish machine without washing hands. Ensure that once switching from soiled to clean utensils that food employee wash hands before grabbing clean utensils. Corrected PIC corrected employees and EHS had conversation with PIC on when to wash hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. (P) Observed several food contact equipment and utensils stored clean with dried food debris and residue on the food contact surface of utensils. Ensure that food contact surfaces are clean to sight and touch. Corrected PIC moved utensils to the 3-compartment sink to be rewashed. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed grill prep line cooler holding TCS foods on the left side of the unit holding between 42-45F degrees, all other TCS foods on the right side of the unit were 41F degrees or below. Ensure TCS foods maintain an internal food temperature of 41F degrees or below. Corrected PIC voluntarily discarded food product that was above temperature. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. (P) Observed several containers of pasta, container of meatballs, and container of cheese without a date label indicating when the food was prepared. Ensure that TCS foods are labeled to indicate when the product is to be discarded that does not exceed 7 days. Corrected PIC voluntarily discarded food product without a date. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Observed several containers in the walk in cooler in large contianers with lids on, ensure that when cooling pasta is fully cooled down in ice baths at the prep sink and moved to walk in cooler. Items were not cooling in containers in the walk in cooler. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Corrected PIC remade ice bath for pasta to rapidly drop them down to 41F degrees or below. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. (C) Observed utensils being held in the container with running water, water had significant build up of food debris floating around. Ensure that water is changed out frequently to prevent the build up of food debris in containers. Corrected PIC emptied container and placed clean water inside. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing. (C) Observed utensils stored in large containers with dried food debris and residue on the bottom in container with the food contact surfaces of clean utensils. Ensure that containers are cleaned at a frequency needed to maintained them clean. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. (C) Observed drains blocked in the flip top coolers along the cook line, good amount of water build up inside units. Grill line flip top cooler holding some foods out of temperature ensure that equipment is running properly to maintain foods at 41F degrees or below. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. (C) Observed food debris and water build up inside both flip top coolers along the cook line, additional cleaning needed on the sides of grill, side of reheat well by the prep sink, sides of prep sink. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair leaks, cracks, minor clogs, etc. (C) Observed small but continuous leak from the piping on the water heater. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.16 Drying Mops. (C) Mop stored with handle mop head facing up dripping onto handle. After use, mops shall be placed in a position to air-dry without soiling walls, equipment, or supplies. Mops should be hung from a mop rack with the head facing down, draining into a mop sink, service sink, or can wash area with a drain. |