| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must was hands when switching between working with raw food and working with ready to eat foods. P ***Employee touched raw steak to put it on the grill, and then when into the bun bag to grab a bun. PIC touched raw steak to put it on the grill, and then grabbed a bun and put it in the toaster. CDI, employee was stopped and instructed to remove gloves and wash hands before grabbing the bun. PIC voluntarily discarded bun, removed gloves and washed their hands. Employee put tongs in the raw steak container. Please remove gloves and wash hands and put on new set of gloves after touching raw products and then going to touch ready to eat products.
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P ***Employee blew air with their mouth into the glove before putting it on. CDI, employee removed glove and washed hands at the hand washing sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf ***Ranch container was stored on hand washing sink. CDI, employee removed ranch to obtain access to hand washing sink.
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf ***Observed no paper towels in the men’s restroom. CDI, PIC filled paper towel container. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P ***In the flip top unit, mozzarella was 47F, tomato was 47F, and eggplant was 44F. CDI, lids were placed items and items were checked 1.5 hours later. Temperatures were still the same. PIC voluntarily discarded mozzarella, tomato and eggplant. Other TCS food items in the flip top unit were removed and put in 2-door reach-in. VR: verification on flip top unit in 72 hours. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. ***Observed sausage was stored on the food prep area to thaw. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. ***Observed a cockroach in the sugar cabinet, on the kitchen floor and on the kitchen wall during the inspection. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. ***Observed multiple wet wiping clothes on prep areas. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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 a knife stored in the crack between the flip top unit and short-boy 1-door reach-in. Observed spatula stored on a brown paper bag beside of the grill. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***Observed multiple rusted racks throughout facility. The caulk/tape between the dish washing machine and the 3-compartment sink is in poor repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***Observed build up on racks in the walk-in cooler. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***The walk-in cooler floor is in poor repair, you can see the foundation under the walk-in cooler floor. |