| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E); Priority; The dishwashing employee handled soiled equipment and utensils and subsequently handled clean equipment and utensils. Gloves intact; no handwashing or glove change observed. The hands shall be washed after handling soiled equipment or utensils to prevent contamination. CDI - Employee and PIC (Person In Charge) educated. Employee washed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11; Priority Foundation; An employee observed washing a knife in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. Additionally, a handwashing sink blocked by a trash can on the cook line. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Knife moved to be cleaned in the 3-compartment sink. Trash can moved to allow accessibility. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1); Priority; Lemons and raw bacon observed being prepared in the same area by an employee. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw RTE (Ready-To-Eat) food such as fruits and vegetables. CDI - Employee educated and lemons removed from preparation area. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11; Core & Priority; Core:The ice machine interior and the underside of the ice machine lid soiled with black accumulation, and the lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Priority: Additionally, according to the PIC, utensils stored on the cook line are placed on the line for use at 6 am, and are cleaned at 11 am. If used with potentially hazardous food (Time/Temperature Control for Safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least once every 4 hours. Based on current hours, these shall be cleaned and sanitized at least 2 times per day (10 am & 2 pm if placed on the line at 6 am). CDI - Education provided. Utensils moved for thorough cleaning.
4-601.11 (A); Priority Foundation; A few containers stored as clean soiled with food and debris. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding less than 135 F. Refer to temperature chart. If held hot, TCS foods shall maintain 135 F or above. Foods prepared within less than two hours. CDI - Foods re-heated on the stovetop to 165 F+. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods voluntarily disposed of by PIC or moved to cool in the walk-in cooler. Bacon moved to the oven for cooking. Do not fill foods above the fill line to maintain proper temperatures and do not leave foods out for extended periods of time unless active preparation is occurring. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17; Priority Foundation; One container of sausage (prepared yesterday according to PIC) observed with no date mark. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. CDI - Date mark added to sausage. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Numerous recently prepared foods cooling in prep coolers on the cook line. Refer to temperature chart. Additionally, recently prepared pancake batter cooling in large containers and stacked on top of one another. When cooling use smaller/thinner portions, arrange in single layers, cover loosely/catty-corner lids to facilitate heat transfer, use ice baths, and use rapid cooling equipment (walk-in cooler/freezer). Prep coolers are designed to keep foods cold, not to cool them. CDI - Foods cooling on the cook line moved to cool rapidly in the walk-in cooler. Pancake batter to be arranged in single layers and lids catty-cornered. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; Core; Food stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, and at least 6 inches above the floor. PIC moved food up off the floor. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; One oven on the cook line is inoperable. Equipment shall be maintained in good repair. Repair oven. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C); Core; Lowboy prep cooler hinges and gaskets on the cook line soiled with accumulation and debris. Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt, food residue and other debris. Increase cleaning frequency. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; Ceiling tiles and vents in the back prep/dishwashing area are soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. |