| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) When to Wash. Wash hands after handling soiled equipment or utensils. - P. Observed employee handling soiled dishes and then preceded to handle clean dishes. CDI: Employee was educated and washed their hands.
2-301.14 When to Wash. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P. Observed employee bring back dirty dishes and then proceeded to put on a new pair of gloves. Asked employee what are they doing next and they stated to put away food. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision. Provide paper towels or approved alternative for hand drying at each hand sink. - Pf. No paper towels were available at the handwashing sink upfront or in the warewashing area. CDI: Paper towels provided. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed a spoiled strawberry and some burgers looked oxidized. CDI: Both discarded. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Cleaning is needed to the ice machine with light build up observed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage links with a temperature range of 124-135F. CDI: Sausage links discarded. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a block of cheese stacked above the fill line at 42-43F. CDI: Cheese moved into container below fill line. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 romaine lettuce with a date label of 4/27, buttermilk with a date label of 4/27, and pulled pork with a date label of 4/3. CDI: All discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed cheese with no time label. Per discussion with PIC, time was probably erased when cheese was replenished. CDI: Time provided. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Obseved menu with a bullet point that has the reminder provided but the disclosure menu items that are offered undercooked has an asterisk. Will follow back up to verify. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle of Febreze stored directly next to utensils. CDI: Febreeze moved and utensils moved to be rewashed.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a chemical spray bottle not labeled. CDI: Label provided. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers on buffet line not labeled and container in dry storage not labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed food toppings on the buffet line left with no covering and not underneath shield. Discussed with PIC about using saran wrap to keep these covered. CDI: Pulled off the line. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked Observed employee drying plates with a wiping cloth.
4-903.11 (A) 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. Observed food thermometers stored in an unclean location and lids and utensils in containers with debris present on clean dish shelving. CDI: All moved to be cleaned and sanitized. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair the leak from piping at the handwashing sink upfront. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the sliding door and lid to the dumpster left open. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair the wall in the men's restroom around the urinal and in the ceiling in the kitchen next to the hood system. Floors in the equipment storage area is looking better. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee's personal food tray stored above food in reach in cooler. CDI: PIC discarded. |