| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G); Priority; Food employee observed handling raw steak to cook on the grill, changed gloves and then put on new gloves to start preparing a dish with ready-to-eat ingredients without handwashing in between. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- education given and employee washed their hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation; Soiled pans and utensils observed being stored as clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Items placed in dish washing area for rewashing. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A); Pickled red onions (hot brined) prepared last night around 8pm were observed holding at 50F in the center. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- onions were voluntarily discarded by PIC. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1); Priority; [Repeat] Queso cheese in the hot box was observed holding below 135F (see temperature chart). Maintain TCS foods in hot holding at 135F or above. CDI: Food items were reheated to 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2); Priority; [Repeat] Shredded cabbage, lettuce and cheese on the service line sitting on ice since 9am were observed holding above 41F. Pico and Mayo (w/added cheese) on ice were also observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- Shredded cabbage, lettuce and cheese were voluntarily discarded by PIC. Pico and cheese mayo were allowed to cool due to being at these temperatures for less than 2 hours. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (C ) (1); Priority; [Repeat] Time holding procedures for the self service sauce bar are not being followed. The jalapeno ranch and red table salsa and green salsa started out holding above 41F as documented on the log being kept. The previous day was also documented with starting temps recorded in the 50-60F range. Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. CDI- education given and the jalapeno ranch and salsas were voluntarily discarded by an employee. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Pickled red onions were observed cooling in thick portions and holding around 50F in the walk-in cooler (see item #20). Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- item voluntarily discarded by PIC.
. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Food employees observed preparing and handling food without effective beard restraints/ hair nets. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) [Repeat]; Wet cloths observed in a sanitizer bucket with a concentration less than 200ppm. Hold in-use wiping cloths submerged in properly concentrated sanitizer between uses. CDI: Buckets refilled and corrected to 200ppm +. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A); [Repeat] Clean utensils are being stored in close proximity of soiled dishes in the 3-compartment sink area. Several dishes being stored as clean observed being held in soiled containers. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Suggestions given on how to improve the flow. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 ; Priority Foundation; Test strips were not available for the chlorine sanitizing dish machine. Provide a test kit that accurately measures sanitizer concentrations. CDI- PIC ordered test strips during the inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ); [Repeat] The shelving in the walk-in cooler are in need of cleaning. The utility fan being used in the kitchen is soiled and in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 ; The floors in the walk-in cooler are heavily soiled and in need of cleaning. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Increase cleaning frequency. |