| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) Food employee was handling ready-to-eat cooked pancakes with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI: Pancakes voluntarily discarded by PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Employee was using handwashing sink for filling sanitizing bucket with water. CDI: Educational moment. Do not use handwashing sinks for purposes other than handwashing. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Employee cracked raw in-shell eggs onto grill line with gloves and began handling cooking utensils, opening grill drawer coolers doors, and handling ready-to-eat shredded cheese without a glove change or handwashing step. Raw meatloaf was stored above ready-to-eat custard in walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw and cooked ready-to-eat foods. CDI: Employee corrected behavior prior to REHS intervention and employee's hands were washed and gloves were changed. Shredded cheese voluntarily discarded by PIC. Raw beef was relocated to another shelf for storage. PIC educated of requirements when handling raw foods. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Food storage containers and can opener, stored as clean, were soiled with food debris. CDI: Items were sent to dish pit for further cleaning.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Interior of ice machine was soiled with accumulations of black residues around ice chute. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking (P) Raw turkey sausage was cooked to an internal temperature of 149-152F. Raw turkey shall be cooked to an internal temperature of at least 165F. CDI: Turkey sausage removed from customer plate and placed back onto grill to continue cooking. |
|
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) Bulk container of sour cream in server station flip-top was maintained above 41F due to overfilling and double panning. Ham within right-side grill drawer cooler was maintained above 41F likely due to unit being stripped of all gaskets. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Sour cream was portioned into multiple containers and placed into walk-in cooler to cool to 41F. Ham was relocated to walk-in cooler to cool to 41F. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C) Flies were present in main kitchen area, back kitchen area, and dish pit. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. Clean floors, walls, ceiling, and equipment to remove harborage conditions. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food being prepared in back kitchen was stored on food cart below active leak of condensation from center ceiling tiles. Lids of to-go meatloaf in server station tall reach-in cooler were soaked with water. Food shall be protected from contamination by storing food in a clean, dry location where it is not exposed to splash, dust, dirt, or other contamination and at least 6 inches above the floor. CDI: Food and equipment relocated to avoid being dripped onto. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet after cleaning. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Separate containers to allow them to air dry before stacking together for storage. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Metal single-use pans were not inverted during storage or stored in protective packaging. Open boxes of to-go containers, to-go cups, and other single-service items were stored on the floor in chemical closet. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, dirt, or other contamination and at least 6 inches above the floor. Store items at least 6 inches above floor. Pans inverted. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiple metal containers were heavily dented throughout kitchen. Multi-use food-contact surfaces shall be smooth, free of breaks and seams, free of sharp angles, and accessible for cleaning by being disassembled without tools or with simple tools or without being disassembled. Verification required that all damaged food-contact surface equipment are removed.
4-501.11 Maintain equipment in good repair. Gaskets on multiple prep coolers throughout kitchen were completely removed or were damaged. Walk-in cooler and walk-in freezer doors do not fully seal. Multiple prep coolers were leaking and had condensate pooled on the bottoms of the coolers. Wheels of dish storage racks in dish pit were damaged. Repair items noted. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Shelving within prep coolers, gaskets and handles of prep units, exhaust vent panels, and sides of make-line units were soiled with food debris, grease, and other debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Back piping near pressure gauge of dish machine was leaking during rinse cycle. Mop sink piping is leaking. Repair plumbing. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Wall near the dish pit was damaged with a hole near coved base. FRP wall panel near dish machine was stripped, revealing damaged wooden structure. Cove baseboard near walk-in cooler was damaged. Center ceiling tiles in back kitchen were leaking. Physical facilities shall be maintained in a state of good repair. Repair areas listed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Employee phone was stored on-top of metal container of linens in back kitchen area. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas. |