| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F). Employee shall wash hands when engaging in activities that contaminate hands. Employee observed handling dirty dishes and then putting up clean dishes without changing gloves and washing hands. Employee observed entering back into kitchen and donning gloves without washing hands. Employee instructed to wash hands whenever coming back into kitchen or whenever switching from handling dirty dishes to handling clean dishes. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 (B). Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. Both hand washing sinks missing paper towels. PIC placed paper towels at hand wash sinks. |
|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14 (A)(2). Cooked TCS food shall be cooled within a total of 6 hours from 135F to 41F or less. Onions prepped previous day found at 47F. PIC discarded onions. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(1). TCS foods shall be held at a temp of 135F or higher. Wings in holding cabinet found at 128F - 132F. PIC reheated wings to 165F. VR 06/05/26 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2). TCS food shall be held at a temp of 41F or below. Tomatoes and lettuce found above 41F. PIC relocated to walk in cooler to cool down to 41F before placing in make up. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (B)(2). Cooling food shall be loosely covered, or uncovered if protected from overhead contamination. Onions found stacked and covered with plastic lid, PIC stated that onions are cooked and places into containers. EHS requested that onions not be stacked and be kept loosely covered to allow for warm air to escape and allow for adequate cooling. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 (I). Food may not be stored under other sources of contamination. Employee placed personal phone on make up prep counter. PIC instructed to not place personal items or other items that could contaminate food on prep counter. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 (A). Equipment shall be maintained in good repair. Repair end make up so that entire unit is capable of holding items at 41F or below. Affix right faucet in women’s restroom. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 (B) - Receptacles and waste handling units for refuse, recyclables, and returnable shall be kept covered with tight fitting lids or doors outside the food establishment. door open on dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11. Physical facilities shall be maintained in good repair. Light in walk in freezer requires replacement. |